Cilantro Pepita Pesto Fettuccine with Roasted Zucchini & Cherry Tomatoes

Cilantro Pepita Pesto Fettuccine

with Roasted Zucchini & Cherry Tomatoes

GET RECIPES DELIVERED
dinner

Dinner Squash Leafy Greens Italian Soy-Free Nut-Free High-Protein Winter Recipes Spring Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
400
FAT
8g
CARBOHYDRATES
66g
PROTEIN
19g

MAIN INGREDIENTS

  1. 2 cloves garlic
  2. 1 zucchini
  3. 6 oz cherry tomatoes
  4. 1 tbsp nutritional yeast
  5. ½ oz fresh cilantro
  6. ¼ cup pumpkin seeds
  7. 1 lemon
  8. 4 oz baby spinach
  9. 6 oz whole wheat fettuccine
  10. ¼ cup + 4 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the fettuccine. Peel the garlic and mince just 1 garlic clove. Halve the zucchini lengthwise and slice into thin half moons. Halve the lemon.
2
Roast the vegetables
Add the sliced zucchini and cherry tomatoes to separate sides a baking sheet toss each with the minced garlic, 2 tsp olive oil, a pinch of salt and pepper. Sprinkle the nutritional yeast over the zucchini. Roast until browned in places, about 10 to 15 minutes.
3
Blend the cilantro pepita pesto
In a food processor, combine the remaining garlic, cilantro (stems and leaves), pumpkin seeds, just 1 tbsp lemon juice, just half the spinach, ¼ cup water, and ¼ tsp salt. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with motor continuously running, slowly add ¼ cup olive oil. Season cilantro pepita pesto with salt and pepper.
4
Cook the pasta
Once the water is boiling, add the fettuccine, stir, and cook until al dente, about 10 to 12 minutes. Reserve ¼ cup of the pasta water and drain the pasta. Return the fettuccine to the large pot, off of the heat.
5
Serve
Add the remaining spinach, cilantro pepita pesto, and 2 tbsp pasta water to the pot with the fettuccine. Stir, and cook over low heat until the spinach is wilted, about 2 to 3 minutes. Divide the cilantro pepita pesto fettuccine between large plates and top with the roasted zucchini and cherry tomatoes. Buon Appetito!