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Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

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Description

Homemade pesto tossed with squash noodles and spaghetti, topped with burst cherry tomatoes. This vegetarian recipe is easily made vegan and/or gluten free.

Ingredient:

  • 2 cups packed fresh arugula and/or basil, tough stems removed
  • ½ cup sliced shelled pecans
  • ½ cup freshly grated Parmesan cheese
  • 2 medium garlic cloves, peeled and roughly chopped
  • ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste
  • 1 medium zucchini, julienne
  • 1 medium yellow squash, julienne
  • ⅓ pound (a little over 5 ounces) whole grain spaghetti or linguine
  • 1 pint cherry tomatoes or ¾ pound small tomatoes
  • 2 tablespoons olive oil
  • Dash red pepper flakes
  • Dash salt