Directions:
- Preheat oven to 450°.
- 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
| Amount Per 1 Serving | |||
| Calories | 194.08 Kcal (813 kJ) | ||
| Calories from fat | 96.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Sodium | 468.42mg | 20% | |
| Potassium | 433.96mg | 9% | |
| Total Carbs | 22.76g | 8% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.3mg | 13% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 102.09 Kcal (427 kJ) | ||
| Calories from fat | 50.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 16% | |
|---|---|---|---|
| Sodium | 246.41mg | 20% | |
| Potassium | 228.28mg | 9% | |
| Total Carbs | 11.97g | 8% | |
| Sugars | 1.77g | 13% | |
| Dietary Fiber | 1.86g | 14% | |
| Protein | 2.22g | 8% | |
| Vitamin C | 17.2mg | 55% | |
| Vitamin A | 0.5mg | 29% | |
| Iron | 1.2mg | 13% | |
| Calcium | 43.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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