Lemon Pesto Pasta
Lemon Pesto Pasta is a fresh and healthy pasta dish with spaghetti noodles with cherry tomatoes, zucchini, squash, kale, pesto, cheese, and lemon.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 8 ounces spaghetti noodles , regular or whole wheat
- 2 teaspoons olive oil , divided
- 1 teaspoon garlic , minced and divided
- 1 cup cherry tomatoes , halved
- ½ yellow squash , sliced into thin rings
- ½ zucchini , sliced into rings
- 2 heaping cups fresh kale , chops and ribs removed
- 1/4 cup pesto
- ¼ feta cheese crumbles
- juice of ½ a small lemon
Cook pasta according to package directions, drain and set aside.
While pasta is cooking, add olive oil to a large skillet over medium-high heat.
Add garlic and sauté for 30 seconds.
Add the zucchini and yellow squash and sauté for 2-3 minutes, tossing them gently as they cook.
Add the tomatoes and cook for 1 minute more. Remove all vegetables to a plate.
Add another tsp of olive oil to the pan, and the remaining ½ tsp of minced garlic.
Add chopped kale and sauté for a minute. Add a teaspoon of water to the pan, cover, and cook for 2-3 minutes.
Add tomatoes and squash back to the pan. Squeeze half of a small lemon over the veggies.
Add the pesto to the spaghetti noodles and gently toss to combine.
Add the spaghetti to the pan with the veggies and toss to combine.
Sprinkle feta cheese on top. Enjoy!
Calories: 306kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 17.9mg | Calcium: 49mg | Iron: 1.3mg