Pesto with Summer Squash Saute
Savor the vibrant flavors of summer with this irresistible Pesto with Summer Squash Sauté recipe—a fresh and satisfying dish that pairs homemade basil pesto with tender slices of zucchini and yellow squash. This quick and easy recipe highlights seasonal produce, complemented by the rich nuttiness of pine nuts, the sharp tang of Parmesan, and a hint of brightness from lemon juice. The sautéed squash gains a lovely golden hue, while optional red pepper flakes add a touch of heat. Perfect as a light vegetarian main or tossed with pasta for an elevated meal, this versatile dish makes a delightful addition to your summer dining repertoire. Ready in just 35 minutes, it’s as simple as it is delicious!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts
- 2 units Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 units Zucchini, thinly sliced
- 1 units Yellow squash, thinly sliced
- 1 tablespoons Olive oil (for sautéing)
- 1 units Shallot, finely chopped
- 0.25 teaspoons Red pepper flakes (optional)
- 1 tablespoons Lemon juice
- 12 ounces Pasta (optional, for serving)
Instructions
Start by making the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
Slowly drizzle in 0.5 cups of extra-virgin olive oil while the food processor is running, until the mixture is smooth and creamy. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 2-3 minutes, until softened.
Add the thinly sliced zucchini and yellow squash to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the squash is tender and slightly golden.
If desired, sprinkle in 0.25 teaspoons of red pepper flakes for a hint of spice.
Remove the skillet from heat and stir in 1 tablespoon of lemon juice. Adjust seasoning with additional salt and pepper, if needed.
If serving with pasta, cook 12 ounces of pasta according to package instructions. Reserve 0.5 cups of pasta water before draining.
Toss the sautéed summer squash with the prepared pesto. If using pasta, combine the squash and pesto with the pasta, adding reserved pasta water as necessary to create a silky sauce.
Serve warm and garnish with additional Parmesan cheese or fresh basil leaves, if desired.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
