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Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

Cookie and Kate
  • minutes
  • Serves 2 to 4

INGREDIENTS

2 cups

Arugula and/or basil, packed fresh

1 pint

Cherry tomatoes

2

Garlic cloves, medium

1

Yellow squash, medium

1

Zucchini, medium

1 tbsp

Lemon juice

1

Black pepper, Freshly ground

1 dash

Red pepper flakes

1/4 tsp

Salt

1 dash

Salt

1/2 cup

Olive oil, extra virgin

2 tbsp

Olive oil

1/2 cup

Pecans

1/2 cup

Parmesan cheese

1/3 pound (a little over 5 ounces) whole grain spaghetti or linguine