Fettuccine with Summer Squash and Ricotta Herb Pesto



2 cloves garlic , or more to taste
1/4 teaspoon salt
2 cups fresh herbs , such as basil, parsley or a combination of several
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 cup low-fat ricotta cheese
12 ounces fettuccine
1 tablespoon olive oil
2 tablespoons chopped shallots , or green garlic
1 cup low-sodium chicken broth
2 small summer squash , halved lengthwise and cut into half-rounds
2 small zucchini , halved lengthwise and cut into half-rounds

Cooking Instructions

To make the pesto:
1. Place the garlic, salt and herbs in a food processor and process to make a paste. Scrape down the sides of the bowl once or twice to be sure all of the ingredients are incorporated.

2. Transfer the herb mixture to a medium bowl and fold in the Parmesan cheese and olive oil.
(This can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.)

3. Fold in the ricotta cheese.

To make the pasta:
1. Bring a large pot of well salted water to a boil. Add the fettuccine and cook until the pasta is al dente, about 10 to 12 minutes.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots or green garlic and cook until they begin to soften, about 2 minutes.

3. Turn the heat to high, add the chicken broth and bring the broth to a boil. Add the summer squash and zucchini, season lightly with salt and pepper and cook until the vegetables are just tender, about 5 minutes. Remove from heat, add half of the pesto and toss.

4. Drain the fettuccine, reserving 1/4 cup of the cooking liquid. Toss the fettuccine, reserved cooking liquid and remaining pesto in a large, warmed bowl. Arrange the summer squash and zucchini on top of the pasta and serve.

Serving Size: 1 bowl

Nutrition Information

Number of Servings: 4
22 g
Total Carbohydrate
57 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
7 g
Total Fat
13 g
Saturated Fat
3 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
10 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
20 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
26 %
Vitamin A
1298 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
0 mcg
Vitamin C
19 mg
Vitamin D
4 IU
45 mcg
Vitamin E
2 IU
Vitamin K
4 mcg
Pantothenic Acid
0 mg
230 mg
4 mg
234 mg
591 mg
507 mg
1 mg