Pasta with Summer Squash and Pesto Rosso
This is a quick pasta / vegetable side dish that we like served just warm or room temp, so it’s easy to make ahead.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta Sides
Ingredients
Scale
- 1 1/4 cup (4oz, 120gr) bite-size pasta
- 1 medium summer squash, (12oz, 360gr) quartered lengthwise, then sliced
- 2 medium shallots, chopped
- 1/2 tsp paprika
- 1 tbs olive oil
- 3 tbs pesto rosso
- 1/3 cup (3oz, 90g) Greek yogurt
Instructions
- Cook pasta according to package directions.
- When done, drain.
- Heat olive oil in a medium skillet
- Add shallots, squash, and sauté until tender, about 10 minutes.
- Add paprika and sauté briefly
- Add pesto rosso, stir well and remove from heat.
- Stir in yogurt, pasta, and serve.
Notes
You could use regular, green pesto if you prefer.
The squash I used was green (aka: zucchini). Use any color you like.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 447
- Sugar: 7.2 g
- Sodium: 273 mg
- Fat: 21 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 50.9 g
- Fiber: 3.7 g
- Protein: 14.4 g
- Cholesterol: 6.2 mg
Keywords: pasta, pesto rosso, summer squash, zucchini
