5.0
(4)
Your folders
Your folders

Export 8 ingredients for grocery delivery
Step 1
Prepare the pesto and set aside.
Step 2
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
Step 3
In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature.
Your folders

540 viewstastesbetterfromscratch.com
5.0
(11)
10 minutes
Your folders

460 viewssimplyscratch.com
5.0
(1)
10 minutes
Your folders

216 viewscarlsbadcravings.com
5 minutes
Your folders

210 viewsrecipetineats.com
5.0
(14)
15 minutes
Your folders

199 viewsgimmesomeoven.com
4.8
(5)
10 minutes
Your folders

288 viewseatingwell.com
4.0
(2)
Your folders

400 viewsnoracooks.com
8 minutes
Your folders

289 viewsweightwatchers.com
Your folders

460 viewscookieandkate.com
4.8
(21)
10 minutes
Your folders

184 viewscookingclassy.com
7 minutes
Your folders

328 viewsonceuponachef.com
5.0
(34)
10 minutes
Your folders

352 viewserinliveswhole.com
5.0
(47)
15 minutes
Your folders

364 viewsbluejeanchef.com
Your folders

180 viewsblog.fatfreevegan.com
5.0
(6)
20 minutes
Your folders

174 viewsmyveganminimalist.com
5.0
(5)
30 minutes
Your folders

396 viewseatingbirdfood.com
4.9
(9)
12 minutes
Your folders

390 viewsfoodnetwork.com
4.9
(17)
25 minutes
Your folders

1385 viewstogetherasfamily.com
3.7
(10)
Your folders
276 viewsfoodtalkdaily.com
15 minutes