Pesto-Topped Grilled Summer Squash
Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.
Source: EatingWell Magazine, July/August 2009
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts
Per Serving:
168 calories; protein 3.1g; carbohydrates 6.8g; dietary fiber 1.6g; sugars 2.9g; fat 15.2g; saturated fat 1.5g; cholesterol 1.1mg; vitamin a iu 521.2IU; vitamin c 21.3mg; folate 39.9mcg; calcium 38.7mg; iron 1mg; magnesium 44.4mg; potassium 368mg; sodium 174.6mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1 fat
