Here's a fresh, low-cal twist on pasta. Saute ribbons of zucchini and yellow summer squash and top with a bold spinach-kale pesto.
Servings and Ingredients
|1 ¼ c. firmly packed fresh spinach|
|1 c. torn fresh kale, stems removed|
|½ c. Hy-Vee finely shredded Parmesan cheese|
|½ c. Hy-Vee slivered almonds, toasted|
|⅓ c. firmly packed fresh basil|
|3 tbsp. Hy-Vee Select olive oil|
|1 tbsp. white balsamic vinegar|
|1 clove garlic, minced|
|½ tsp. kosher salt|
|⅛ tsp. Hy-Vee black pepper|
|2 small zucchini squash|
|2 small yellow summer squash|
|1 tbsp. Hy-Vee canola oil|
|1 (15 oz) can Hy-Vee garbanzo beans, rinsed and drained|
- For pesto, in a food processor combine spinach, kale, Parmesan cheese, almonds, basil, olive oil, balsamic vinegar, garlic, salt and pepper. Cover and process until smooth.
- Using a vegetable peeler, slice zucchini and summer squash into ribbons. In a large skillet cook ribbons in hot canola oil until tender. Stir in garbanzo beans; heat mixture through. Serve topped with pesto.
250 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 10mg
- Sodium: 510mg
- Total Carbohydrates: 16g
- Protein: 10g
Vitamin A 35%
Vitamin C 40%
Hy-Vee Seasons Health 2015.