Spring is the perfect time to lighten things up—on your plate and in your routine. At Baptist Health, we’re always looking for delicious ways to support healthy living, and today we’re serving up a seasonal favorite that does just that.
Say hello to squash noodles with pesto: a vibrant, low-carb twist on traditional pasta that’s bursting with garden-fresh flavor. Whether you’re watching your carbs or simply want to add more veggies to your meals, this simple dish is a tasty, nourishing way to enjoy the best of summer produce. Let’s dig in!
Squash Ribbons with Pesto
Ingredients:
4 yellow squash, spiralized or thinly sliced into ribbons
1/2 cup pesto (store-bought or homemade – see recipe below)
1 cup Cherry tomatoes
¼ cup Parmesan cheese
Salt & pepper to taste
Instructions:
Lightly sauté squash noodles in a skillet for 2–3 minutes (don’t overcook).
Toss with pesto and warm through.
Top with halved cherry tomatoes and Parmesan. Serve warm or room temp.
Nutrition Facts
Serves 4
Calories: 150
Total fat: 11g
Saturated Fat: 2g
Cholesterol: 9mg
Sodium: 384mg
Total Carbohydrates: 8g
Fiber: 3g
Protein: 5g
Classic Homemade Pesto
Here’s a simple, classic homemade pesto recipe that’s fresh, flavorful, and perfect for tossing with squash noodles or using as a dip or spread.
Ingredients:
- 2 cups fresh basil leaves (packed)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (can substitute with walnuts or pecans)
- 2–3 garlic cloves, peeled
- Salt and freshly ground black pepper, to taste
Optional: squeeze of lemon juice for brightness
Instructions:
Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Let them cool.
Blend the ingredients: In a food processor or blender, combine the basil, toasted nuts, garlic, and Parmesan. Pulse until everything is finely chopped.
Add the oil: While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
Season and adjust: Taste and season with salt, pepper, and a little lemon juice if desired.
Store: Use immediately, or store in an airtight container in the fridge for up to a week. You can also freeze pesto in ice cube trays for easy portioning later!
Nutrition Facts (Per 2 Tbsp Serving)
Calories: 190
Total Fat: 19g
Saturated Fat: 3g
Cholesterol: 5mg
Sodium: 140mg
Total Carbohydrates: 2g
Dietary Fiber: 0.5g
Sugars: 0.2g
Protein: 3g