Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

The flavorful pesto clings to the corkscrew-shaped pasta. Any small pasta, such as farfalle, penne, or seashell, would also work well. The pesto sauce darkens upon standing, so try to serve the salad shortly after tossing the ingredients.

Julie Grimes Bottcher
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

  • Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.

  • Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.

Nutrition Facts

325 calories; calories from fat 30%; fat 10.9g; saturated fat 1.4g; mono fat 5.5g; poly fat 3.3g; protein 8.5g; carbohydrates 51.8g; fiber 5.5g; cholesterol 0mg; iron 2.8mg; sodium 493mg; calcium 140mg.
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