Cavatappi Pasta Salad with Walnut-Sage Pesto Recipe

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Cavatappi Pasta Salad with Walnut-Sage Pesto
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.32 Kcal (1295 kJ)
Calories from fat 36.88 Kcal
% Daily Value*
Total Fat 4.1g 6%
Sodium 484.8mg 20%
Potassium 476.06mg 10%
Total Carbs 56.11g 19%
Sugars 5.33g 21%
Dietary Fiber 5.1g 20%
Protein 10.73g 21%
Vitamin C 33mg 55%
Vitamin A 0.9mg 29%
Iron 4.3mg 24%
Calcium 93.4mg 9%
Amount Per 100 g
Calories 95.19 Kcal (399 kJ)
Calories from fat 11.35 Kcal
% Daily Value*
Total Fat 1.26g 6%
Sodium 149.19mg 20%
Potassium 146.5mg 10%
Total Carbs 17.27g 19%
Sugars 1.64g 21%
Dietary Fiber 1.57g 20%
Protein 3.3g 21%
Vitamin C 10.1mg 55%
Vitamin A 0.3mg 29%
Iron 1.3mg 24%
Calcium 28.7mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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