Pesto Squash Noodles And Spaghetti With Burst Cherry Tomatoes

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
635
FAT
156%
CHOL
6%
SOD
26%
Uploaded by: Cookie and Kate

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Ingredients for 4 servings

2 cups packed fresh arugula and/or basil, tough stems removed

½ cup sliced shelled pecans

½ cup freshly grated Parmesan cheese

2 medium garlic cloves, peeled and roughly chopped

¼ teaspoon salt

½ cup extra virgin olive oil

1 tablespoon lemon juice

Freshly ground black pepper, to taste

1 zucchini, julienne

1 yellow squash, julienne

⅓ pound (a little over 5 ounces) whole grain spaghetti or linguine

1 pint cherry tomatoes or ¾ pound small tomatoes

2 tablespoons olive oil

Dash red pepper flakes

Dash salt

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