Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 10mg
- Sodium: 510mg
- Total Carbohydrates: 16g
- Protein: 10g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 40%
0%
Iron 10%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Health 2015.