Indulge in an exciting fusion of flavors with this pesto squash noodles and spaghetti recipe. A delightful twist to the classic pasta dish, this recipe combines the creamy texture of the homemade pesto sauce with the crispiness of the squash noodles and the burst of juicy cherry tomatoes. This is a perfect weekday dinner option that is not just delicious but also super healthy and easy to make.
Photos of Pesto Squash Noodles and Spaghetti Recipe
This recipe calls for some ingredients that may not be readily available in your pantry. Arugula, often used in salads, brings a peppery kick to the pesto and can be found in most supermarkets' produce sections. Yellow squash, another key ingredient, is a summer squash that can be spiralized into noodles. Pecans are used for their rich, buttery flavor and are usually available in the nuts section. Cherry tomatoes provide a burst of fresh, juicy flavor.
Pesto Squash Noodles and Spaghetti Ingredients
Arugula: A leafy green with a peppery flavor that adds a fresh, sharp note to the pesto.
Pecans: These nuts bring a rich, buttery flavor to the pesto.
Parmesan cheese: A hard, granular cheese that adds a salty, savory note to the pesto.
Garlic cloves: A common aromatic that brings a pungent, spicy flavor to the pesto.
Zucchini: A type of summer squash that will be spiralized into noodles.
Yellow squash: Similar to zucchini, this will also be spiralized into noodles.
Whole grain spaghetti: Adds a hearty, nutty flavor and extra fiber to the dish.
Cherry tomatoes: These small, sweet tomatoes add a burst of freshness and color to the dish.
One reader, Filippo Gaines says:
This pesto squash noodles and spaghetti recipe is a game-changer! The flavors are so vibrant and the burst tomatoes add a delightful pop. The pesto is incredibly fresh and the squash noodles are a healthy twist. It's a must-try for anyone looking for a delicious and nutritious meal.
Techniques Required for Making Pesto Squash Noodles and Spaghetti
How to prepare pesto: Combine arugula, pecans, parmesan, garlic, and salt in a food processor. Pulse while drizzling in olive oil, then stir in lemon juice and season with black pepper.
How to make squash noodles: Use a julienne peeler or regular peeler to slice the squash lengthwise, stopping at the seeded part. Repeat for all sides.
How to toast pecans: In a large skillet over medium heat, toast the pecans while stirring frequently until fragrant, about 4 to 5 minutes. Transfer the pecans to a bowl to cool.
How to cook burst tomatoes: In a dutch oven or heavy-bottomed pot over medium heat, warm olive oil and red pepper flakes. Add whole cherry tomatoes and a dash of salt. Cook until blistered and starting to pop, then crush them lightly with a spoon until they begin to break down.
How to assemble the dish: Combine the pasta and squash noodles in a serving bowl. Add most of the pesto and a couple of tablespoons of pasta water. Toss to combine, adding more pesto or pasta water until the noodles are sufficiently coated. Season to taste with salt and black pepper, then divide into individual bowls and top with cherry tomatoes.
How To Make Pesto Squash Noodles and Spaghetti
This pesto squash noodles with spaghetti is a vegan meal made with homemade pesto tossed with raw squash noodles and topped with cherry tomatoes.
Serves:
Ingredients
For the Pesto:
- 2cupsfresh arugula,packed, and/or basil, tough stems removed
- ½cuppecans,sliced, shelled
- ½cupparmesan cheese,freshly grated
- 2garlic cloves,medium, peeled and roughly chopped
- ¼tspsalt
- ½cupextra virgin olive oil
- 1tbsplemon juice
- black pepper,freshly ground, to taste
For the Squash Noodles and Spaghetti:
- 1zucchini,julienne, medium
- 1yellow squash,julienne, medium
- ⅓lbwhole grain spaghetti,a little over 5 ounces, or linguine
For the Burst Tomatoes:
- 2cupscherry tomatoes,or ¾ lb small tomatoes
- 2tbspolive oil
- dashred pepper flakes
- dashsalt
Instructions
Squash Noodles and Spaghetti:
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Bring a large pot of salted water to boil. Cut off the tough ends of the squash and remove any discolored skin with a paring knife.
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Use a julienne peeler or regular peeler to slice the squash lengthwise, one side at a time. Stop once you get to the seeded part, then turn the squash to work on the next side.
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In a large skillet over medium heat, toast the pecans, while stirring frequently, until they’re nice and fragrant for about 4 to 5 minutes. Transfer the pecans to a bowl to cool.
Pesto:
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In a food processor, combine the arugula or basil, cooled pecans, Parmesan, garlic, and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.
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Once the water is boiling, cook the pasta until al dente according to package directions. Before draining, reserve 1/2 cup pasta cooking water. Drain pasta and return to pot.
Burst Tomatoes:
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First, slice about 5 of the tomatoes into thin rounds and reserve them for later. In a Dutch oven or heavy-bottomed pot over medium heat, warm 2 tablespoons olive oil and red pepper flakes.
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Once the oil is shimmering, add the whole cherry tomatoes and a dash of salt. Let the tomatoes cook, stirring occasionally until they are blistered in spots and starting to pop for about 3 minutes.
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Continue to cook, lightly crushing the tomatoes with the back of a big spoon or silicone spatula until they are beginning to break down for about 3 minutes. Remove from heat and stir in the sliced tomatoes.
To Assemble:
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Combine the pasta and squash noodles in a serving bowl. Add most of the pesto and a couple of tablespoons of pasta water. Toss to combine, adding more pesto or pasta water until the noodles are sufficiently coated in pesto.
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Season to taste with salt and black pepper, if desired. Divide the noodles into individual bowls and top with cherry tomatoes.
Nutrition
- Calories: 672.45kcal
- Fat: 48.59g
- Saturated Fat: 8.69g
- Monounsaturated Fat: 31.19g
- Polyunsaturated Fat: 6.75g
- Carbohydrates: 48.51g
- Fiber: 6.03g
- Sugar: 5.50g
- Protein: 15.41g
- Cholesterol: 12.64mg
- Sodium: 844.53mg
- Calcium: 313.28mg
- Potassium: 923.04mg
- Iron: 2.60mg
- Vitamin A: 112.09µg
- Vitamin C: 36.19mg
Helpful Technique for Preparing Squash Noodles
When making the pesto, it's important to add the olive oil in a slow, steady stream while the food processor is running. This helps to emulsify the oil with the other ingredients, creating a smooth and creamy sauce. If you add the oil all at once, the pesto may separate or become too oily. Also, remember to scrape down the sides of the food processor a few times to ensure all ingredients are well incorporated.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Prepare the pesto and burst tomatoes in advance and store them in airtight containers in the refrigerator for up to 3 days.
Use a food processor: Utilize a food processor to quickly and efficiently make the pesto, saving time and effort compared to hand-chopping the ingredients.
Multi-task: While the pasta is cooking, you can simultaneously prepare the squash noodles and burst tomatoes, making the most of your time in the kitchen.
Invest in a julienne peeler: Using a julienne peeler can significantly speed up the process of creating squash noodles, resulting in uniform and professional-looking strands.
Streamline the process: Opt for pre-toasted pecans to skip the toasting step, saving time and ensuring the nuts are ready to use right away.
Batch cooking: Consider making a larger quantity of pesto and storing the extra in the freezer for future use, allowing you to skip this step next time.
Substitute Ingredients For Pesto Squash Noodles and Spaghetti Recipe
arugula - Substitute with baby spinach: Baby spinach has a mild, slightly sweet flavor similar to arugula and will work well in the pesto.
pecans - Substitute with walnuts: Walnuts have a similar rich, nutty flavor and creamy texture that can replace pecans in the pesto.
parmesan cheese - Substitute with pecorino Romano: Pecorino Romano has a similar salty and tangy flavor to parmesan and will add a delicious umami taste to the pesto.
zucchini - Substitute with butternut squash: Butternut squash can be spiralized into noodles and has a slightly sweet flavor that complements the pesto.
yellow squash - Substitute with carrot: Carrots can be spiralized into noodles and will add a vibrant color and a slightly sweet flavor to the dish.
whole grain spaghetti - Substitute with brown rice spaghetti: Brown rice spaghetti is gluten-free and has a similar texture to whole grain spaghetti, making it a suitable substitute.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are small and sweet, similar to cherry tomatoes, and will work well for the burst tomatoes in the recipe.
Best Way to Present Pesto Squash Noodles and Spaghetti
Elevate the pesto: Drizzle a small amount of high-quality extra virgin olive oil over the pesto to enhance its flavor and add a luxurious touch.
Create a colorful arrangement: Arrange the burst cherry tomatoes in a visually appealing pattern on top of the dish to add vibrant colors and a pop of freshness.
Incorporate texture: Sprinkle a handful of toasted pecans over the dish to add a delightful crunch and nutty flavor to each bite.
Highlight freshness: Garnish the dish with a few fresh arugula leaves to emphasize the use of high-quality, fresh ingredients.
Emphasize balance: Ensure that the pesto-coated squash noodles and spaghetti are evenly distributed on the plate, creating a harmonious balance of flavors and textures in each serving.
Use elegant plating: Select a sophisticated and minimalistic serving dish to present the dish in a refined and elegant manner, allowing the vibrant colors of the ingredients to shine through.
Essential Kitchen Tools for Making Squash Noodle Recipes
- Large pot: A large pot is essential for boiling the water needed to cook the pasta and blanch the squash noodles.
- Julienne peeler or regular peeler: This tool is used to slice the squash into noodle-like strips, creating the squash noodles for the recipe.
- Paring knife: A paring knife is used to remove any discolored skin from the squash before creating the squash noodles.
- Skillet: A skillet is used to toast the pecans for the pesto and can also be used to cook the burst tomatoes.
- Food processor: The food processor is used to blend the ingredients for the pesto, creating a smooth and flavorful sauce.
- Dutch oven or heavy-bottomed pot: This pot is used to cook the burst tomatoes, allowing them to blister and break down to create a flavorful topping for the dish.
Storing and Freezing Pesto Squash Noodles and Spaghetti
- To store leftover pesto squash noodles and spaghetti, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When storing, keep the pesto and burst tomatoes separate from the noodles to prevent the noodles from becoming soggy. Combine them just before reheating.
- To freeze the pesto, spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. Label with the date and use within 3 months for the best flavor and quality.
- Thaw frozen pesto cubes in the refrigerator overnight or at room temperature for a few hours before using.
- While it's possible to freeze the squash noodles and spaghetti, the texture may become slightly mushy upon thawing. If you want to freeze the dish, it's best to freeze the spaghetti and pesto separately, without the squash noodles.
- To freeze the spaghetti, cook it al dente, drain, and toss with a small amount of olive oil to prevent sticking. Allow the pasta to cool completely before transferring it to a freezer-safe bag or container. Label with the date and use within 2-3 months.
- When ready to enjoy the frozen spaghetti and pesto, thaw both in the refrigerator overnight. Reheat the spaghetti in a pot of boiling water for 1-2 minutes, or until heated through. Toss with the thawed pesto and freshly prepared squash noodles and burst tomatoes.
How To Reheat Leftover Pesto Squash Noodles
To reheat leftover pesto squash noodles and spaghetti, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the noodles from drying out during the reheating process. Microwave on high for 1-2 minutes, or until the noodles are heated through. Stir the noodles halfway through the reheating time to ensure even heating.
Another option is to reheat the pesto squash noodles and spaghetti in a skillet on the stovetop. Add a small amount of olive oil or water to the skillet and heat over medium heat. Add the leftover noodles to the skillet and toss gently to coat them with the oil or water. Cook, stirring occasionally, until the noodles are heated through, about 3-5 minutes. If the noodles seem dry, you can add a splash of water or pasta cooking water to help loosen the sauce and prevent sticking.
For a crispy texture, you can also reheat the leftover pesto squash noodles and spaghetti in the oven. Preheat the oven to 350°F (175°C). Spread the noodles out on a baking sheet and drizzle with a small amount of olive oil. Toss the noodles to coat them evenly with the oil. Bake for 10-15 minutes, or until the noodles are heated through and slightly crispy on the edges. Keep an eye on the noodles to prevent them from burning.
If you have leftover burst tomatoes, you can reheat them separately in a small skillet over medium heat. Cook, stirring occasionally, until the tomatoes are heated through, about 2-3 minutes. Serve the reheated burst tomatoes over the reheated pesto squash noodles and spaghetti.
Regardless of the reheating method you choose, be sure to taste the reheated pesto squash noodles and spaghetti before serving. If the flavors seem dull, you can brighten them up with a squeeze of fresh lemon juice, a sprinkle of grated parmesan cheese, or a pinch of salt and black pepper.
Interesting Fact About Squash Noodles
The pesto in this recipe is a versatile sauce that can also be used as a spread on sandwiches, a topping for grilled meats, or a dip for vegetables.
Is Making Pesto Squash Noodles at Home Cost-Effective?
The pesto squash noodles and spaghetti recipe is quite cost-effective for a household. The ingredients, such as arugula, pecans, and cherry tomatoes, are relatively affordable and versatile. The use of seasonal produce and pantry staples makes it a budget-friendly option. The overall verdict rating for this recipe is 9/10. The approximate cost for a household of 4 people is around $15-$20, making it an economical and satisfying meal choice.
Is This Squash Noodle Recipe Healthy?
This pesto squash noodles and spaghetti recipe is a healthy and nutritious dish overall. Here's why:
- The recipe incorporates a good mix of vegetables, including zucchini, yellow squash, arugula, and cherry tomatoes, providing essential vitamins, minerals, and fiber.
- Using whole grain spaghetti instead of regular pasta increases the fiber content and provides more complex carbohydrates, which help maintain stable blood sugar levels.
- The pesto is made with healthy ingredients like arugula, pecans, garlic, and olive oil, which offer beneficial fats, antioxidants, and anti-inflammatory properties.
- The dish is relatively low in saturated fat and contains no added sugars or processed ingredients.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of parmesan cheese in the pesto to lower the overall sodium and saturated fat content. You can replace some of the cheese with nutritional yeast for a similar umami flavor.
- Increase the proportion of squash noodles to spaghetti to boost the vegetable content and reduce the overall carbohydrate intake.
- Add more vegetables to the dish, such as roasted bell peppers, sautéed mushrooms, or wilted spinach, to increase the nutrient density and variety of flavors.
- Use a lighter hand when drizzling the olive oil in the pesto to reduce the calorie content. You can also experiment with replacing some of the olive oil with vegetable broth or water to create a lower-calorie pesto.
- Consider using a protein source like grilled chicken, shrimp, or tofu to make the meal more balanced and satisfying.
Editor's Thoughts on Pesto Squash Noodles and Spaghetti
The combination of fresh arugula, pecans, and burst cherry tomatoes adds a delightful burst of flavor to this dish. The use of squash noodles and whole grain spaghetti provides a healthy twist, while the homemade pesto brings a vibrant and aromatic element. The recipe's simplicity and use of fresh, wholesome ingredients make it a delightful and satisfying meal.
Enhance Your Pesto Squash Noodles and Spaghetti Recipe with These Unique Side Dishes:
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Appetizer and Dessert Ideas to Complement This Recipe
Why trust this Pesto Squash Noodles and Spaghetti Recipe:
This recipe offers a delightful fusion of flavors and textures, ensuring a satisfying and wholesome meal. The vibrant arugula pesto, enriched with pecans and parmesan cheese, brings a burst of freshness to the dish. The incorporation of zucchini and yellow squash noodles, along with whole grain spaghetti, provides a nutritious and hearty base. The burst cherry tomatoes add a pop of sweetness and color, elevating the overall dish. With the use of high-quality ingredients such as extra virgin olive oil and fresh garlic, this recipe promises a delightful culinary experience.
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