Pesto "Pasta" Recipe - Vegetarian Times

Pesto "Pasta"

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Pesto "Pasta"

A vegetable peeler (or a Saladacco) turns zucchini and yellow squash into fettuccine-like ribbons.

  • 4Servings

Ingredients

  • 2 medium-size zucchini
  • 2 medium-size yellow squash
  • 4 to 5 cloves garlic, peeled
  • 1/2 cup cilantro
  • 1/2 cup fresh basil
  • 2 Tbs. lemon juice
  • 3 Tbs. Bragg Liquid Aminos
  • 2 cups coarsely chopped tomatoes

Preparation

1. Shave zucchini and squash into ribbons using vegetable peeler.

2. Purée pine nuts, garlic, cilantro, basil, lemon juice, liquid aminos, and pinch of salt in food processor until smooth. Add tomatoes, and pulse until blended.

3. Toss squash ribbons with pesto. Season to taste with pepper, and serve.

Nutrition Information

  • Calories: 171
  • Carbohydrate Content: 15 g
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 506 mg
  • Sugar Content: 8 g