Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. You could skip the pasta altogether for an even lighter, gluten-free meal, but I liked the pasta-squash combination best.
Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. You could skip the pasta altogether for an even lighter, gluten-free meal, but I liked the pasta-squash combination best.
- 1 lime juiced
- 1/3 cup extra virgin olive oil
- 2 small zucchini
- 1 yellow squash
- 2 cloves garlic roughly chopped
- 1/3 cup raw pepitas (pumpkin seeds)
- 1 cup packed cilantro (mostly leaves about 2 bunches' worth)
- 2 teaspoons seeded and roughly chopped jalapeã±o
- 1/2 teaspoon fine-grain sea salt
- 8 ounces (1/2 pound) whole grain fettuccine or linguine
- Carbohydrate 6.20995 g
- Cholesterol 0 mg
- Fat 8.84040000727001 g
- Fiber 1.709500015378 g
- Protein 1.58305 g
- Saturated Fat 1.23678800100384 g
- Serving Size 1 1 Serving (193g)
- Sodium 7.8120000001454 mg
- Sugar 4.500449984622 g
- Trans Fat 0.300543000196873 g
- Calories 102 calories
Step-by-step
- Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
- Bring a large pot of salted water to a boil, and cook fettuccine until al dente, according to the package's instructions. Drain and set aside.
- In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
- Toss the cooked pasta and ribboned squash with the pesto and serve.
A Light and Zesty Summer Dinner: Cilantro-Pepita Pesto with Squash Ribbons
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious weeknight dinners. This Cilantro-Pepita Pesto with Squash Ribbons recipe has become a staple in our home, and it's one I happily make again and again. It's incredibly versatile, adaptable to whatever vegetables I have on hand, and always a crowd-pleaser (even with my picky eaters!).
The beauty of this dish lies in its simplicity. The vibrant green pesto, bursting with the fresh flavor of cilantro and pepitas (pumpkin seeds), is the star of the show. The slight heat from the jalapeño adds a delightful kick, perfectly balanced by the zesty lime juice. The creamy texture of the pesto contrasts beautifully with the tender squash ribbons and the satisfying chew of the fettuccine. It's a symphony of textures and tastes that leaves you feeling both satisfied and refreshed.
What truly makes this recipe special, though, isn't just its taste, but its ease of preparation. The entire dish comes together in under 30 minutes, making it ideal for those busy weeknights when time is of the essence. The toasting of the pepitas adds a wonderful nutty aroma and depth of flavor that elevates the pesto to another level. And the process of ribboning the zucchini and yellow squash is incredibly therapeutic – a relaxing mini-task that adds a touch of mindfulness to the cooking process.
Tips and Variations:
One of the things I love most about this recipe is its adaptability. Feel free to experiment with different types of squash, such as butternut squash or spaghetti squash. You could also add other vegetables, such as cherry tomatoes, bell peppers, or spinach, to make it even more colorful and nutritious. If you prefer a milder pesto, reduce the amount of jalapeño or omit it altogether. And for a completely gluten-free meal, simply skip the pasta and enjoy the pesto and squash ribbons on their own.
I often serve this dish with a side of crusty bread for dipping into the leftover pesto – because let's be honest, no one wants to waste a single drop of that deliciousness! It's also a fantastic make-ahead meal. The pesto can be prepared a day in advance, allowing you to simply cook the pasta and squash and toss everything together right before serving.
This Cilantro-Pepita Pesto with Squash Ribbons is more than just a recipe; it's a celebration of fresh, seasonal ingredients and a testament to the power of simple, flavorful cooking. It's a meal that nourishes the body and soul, a perfect example of how a little bit of creativity can transform everyday ingredients into a culinary masterpiece. So, go ahead, treat yourself to this delicious and healthy dish. You deserve it!
Beyond the Plate:
This recipe often sparks conversations at the dinner table, prompting discussions about different types of squash, the nuances of pesto, and the importance of incorporating fresh herbs into our diets. It's a great opportunity to share culinary experiences and connect with loved ones over a shared meal. The vibrant colors and flavors are visually appealing, making it a delightful dish to present to family and friends. It also opens the door for exploring other creative pasta and vegetable combinations, encouraging experimentation in the kitchen.
In essence, this recipe goes beyond simple sustenance. It represents a conscious effort to create something healthy, delicious, and meaningful – a reflection of the care and intention put into creating a meal that nourishes not only the body but also the spirit. And in today's fast-paced world, isn't that what we all crave? A simple pleasure, a moment of connection, and a plate of deliciousness.
