Pesto Paglia E Fieno with Green and Yellow Squash Recipe

Looking for an easy Pesto Paglia e Fieno with Green and Yellow Squash recipe? Learn how to make Pesto Paglia e Fieno with Green and Yellow Squash using healthy ingredients.


Submitted by aech

Makes 6 servings



From Vegan Planet. p. 241. We used the vegan pesto recipe from here: http://caloriecount.about.com/vegan-basil-pesto-light-recipe-r979342

Recipe Ingredients for Pesto Paglia e Fieno with Green and Yellow Squash

8 oz spinach fettuccine
8 oz fettuccine
3 tbsp olive oil
1 medium zucchini, diced
2 small yellow squash, diced
1/3 c pesto

Recipe Directions for Pesto Paglia e Fieno with Green and Yellow Squash

  1. Cook both types of pasta until al dente, 8 to 10 minutes.

  2. While the pasta is cooking, heat the olive oil in a medium-sized skillet over medium heat. Add the squash and cook until softened, 3 to 4 minutes. Season with salt and pepper to taste. Add the pesto and reduce the heat to low and keep warm.

  3. Drain the pasta and place in a large, shallow serving bowl. Add the squash and pesto and toss gently to combine.

Categories

Pasta, Vegetables, Main Dish, American, Italian, Boil, Saute, Vegetarian

Nutrition Facts
Serving Size 169.8g
Amount Per Serving
Calories
356
Calories from Fat
136
% Daily Value*
Total Fat
15.1g
23%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
147mg
6%
Potassium
324mg
9%
Total Carbohydrates
45.1g
15%
Dietary Fiber
1.2g
5%
Sugars
2.1g
Protein
11.0g
Vitamin A 10% Vitamin C 22%
Calcium 6% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sodium
  • Low in sugar
  • High in thiamin
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