Bright, fresh, and bursting with flavor, this squash pasta pesto is a simple yet satisfying dish that celebrates the best of seasonal produce. Tender noodles are tossed with lightly sautéed summer squash and a vibrant, herb-packed pesto for a meal that’s both comforting and light. Perfect for a weeknight dinner or a colorful addition to your summer table, it’s a delicious way to enjoy veggies in every bite.
Squash Pasta Pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 455 kcal
Ingredients
Pasta
- 8 oz Fusillata Casareccia
- 2 cups butternut squash peeled and cubed
- 1 Tbsp. olive oil
- 2 tsp. garlic powder
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- Parmesan cheese for garnish Fresh basil, for garnish
Pesto
- 2 cups fresh basil
- 4 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 2 clove garlic roughly chopped
- 2 T pine nuts
- Salt to taste
- Black pepper to taste
Instructions
Pasta
-
Toss butternut cubes with olive oil, salt, pepper and garlic powder. Roast at 400 degrees F for 25– 30 minutes until soft and caramelized.
-
Boil pasta according to package instructions. Reserve about 1/4 cup of pasta water before draining.
-
In large pan or mixing bowl, add cooked pasta, roasted squash and 1/2 cup of pesto.
-
Adjust salt and pepper to taste, sprinkle with freshly grated parmesan and fresh basil leaves.
Pesto
-
Add all ingredients to high speed blender and pulse until well combined.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Squash Pasta Pesto
Amount Per Serving
Calories 455
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Sodium 487mg20%
Potassium 490mg14%
Carbohydrates 55g18%
Fiber 4g16%
Sugar 4g4%
Protein 10g20%
Vitamin A 8079IU162%
Vitamin C 20mg24%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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