Quick & Healthy…Zucchini & Squash Pesto Ribbon Pasta

Snowy Monday afternoon, nothing sounds better than a big bowl of warm fresh pasta, freshly grated parmesan cheese and sitting by a warm fire. However if you live in the northeast like I do, there are enough snow days that you can be put into a carb coma and awake in the spring with a spare tire from too many pasta nights.

Shape Magazine recently featured The Best Recipes from Our Favorite Healthy Food Blogs and Vanessa Smith of Life Undeveloped recipe for Zucchini and Squash ribbon pasta took the prize for me. I took her fantastic recipe and put my own little spin on it. I replaced the nuts with edamame to add protein and cut the calories!

Zucchini & Squash Pesto Ribbon Pasta


  • 1 whole zucchini
  • 1 whole yellow squash
  • 1 cup raw, fresh corn kernels
  • 1 cup edamame 
  • 1 garlic clove, minced
  • 1 small shallot, julienned
  • 1 lemon, zested
  • 1/4 cup pesto
  • Parmigiano-reggiano freshly grated
  • Fresh rosemary and thyme, roughly chopped
  • 2 tbsp. olive oil
  • Salt and black pepper to taste

Step 1: Cut the ends off the squash and zucchini. With a conventional hand peeler, or mandolin peel the squash long ways into ribbons. Set them aside. IMG_2148

Step 2: Heat up 2 tbsp. olive oil and sauté the garlic and shallots. Once softened, add corn kernels and edamame to the pan and sauté for about a minute or two.IMG_2173

Step 3: Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Top with lemon zest and fresh herbs. IMG_2179

 Step 4: Serve with cheese on top and enjoy! IMG_2191


My Challenge for you this week is to look for low calorie versions of your favorite comfort foods to enjoy on a snow day! 

This entry was posted in Dinner, Lunch, Meatless Mondays!, Quick & Healthy, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Quick & Healthy…Zucchini & Squash Pesto Ribbon Pasta

  1. What a neat idea! And those are my school’s colors WOOT!

  2. Pingback: Basil Zucchini and Carrots | Can't Stay Out of the Kitchen

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