Squash Pasta with Sage Pesto

15 15 308
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 6
Squash Pasta with Sage Pesto
Health Highlights


2 cup Basil, fresh (chopped, for pesto)
2 tbsp Sage, fresh (chopped, for pesto)
2 tbsp Leek (chopped, for pesto)
1/2 cup Pine nuts, dried (for pesto)
2 clove(s) Garlic (for pesto)
2 1/2 tbsp Nutritional yeast (for pesto)
1/2 tsp Sea Salt (for pesto)
1/2 cup Extra virgin olive oil (for pesto)
3 medium Zucchini (slilced into noodles)
1 medium Yellow Summer Squash (sliced into noodles)
1/2 cup Sunflower sprouts
1/2 cup slices Red bell pepper (julienned)
1 tbsp Extra virgin olive oil
1 dash Red pepper flakes
1 dash Black pepper (to taste)


1. To prepare Sage Pesto:

  • Remove stems from basil and sage.
  • In food processor, gently pulse basil, sage, leek, pine nuts, garlic, nutritional yeast, and salt until finely minced.
  • Add the oil slowly and in a thin, even stream, pulsing until sauce has reached a coarse consistency.

2. Prepare Squash Pasta:

  • In large bowl, combine green and yellow zucchini noodles with sprouts and bell pepper.

3. In small bowl, whisk together ½ cup of Sage Pesto, olive oil, red pepper flakes and black pepper.

4. To Serve:

  • Slowly spoon the pesto onto the noodles, mix together gently with hands, and serve.
  • If you prefer it lightly sauced, avoid adding all the pesto to the mixture.
  • Garnish with fresh basil, if desired.




is a type of summer squash which may help to improve digestion


Nutrition Facts

Per Portion

Calories 308
Calories from fat 253
Calories from saturated fat 32
Total Fat 28.1 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 16.9 g
Cholesterol 0
Sodium 217 mg
Potassium 572 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.3 g
Sugars 4.2 g
Protein 6.3 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 2.5

Energy sources


Meal Type(s)