Lemon-Pepper Linguine with Squash
Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.
Source: EatingWell Magazine, May/June 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
1 1/3 cups Per Serving:
316 calories; protein 11.1g; carbohydrates 46.1g; dietary fiber 6.8g; sugars 3.6g; fat 11.9g; saturated fat 4.1g; cholesterol 12.7mg; vitamin a iu 667.2IU; vitamin c 22.4mg; folate 69.8mcg; calcium 50mg; iron 3mg; magnesium 93.9mg; potassium 515.3mg; sodium 286.5mg.
Exchanges:
3 starch, 1/2 vegetable, 1 1/2 fat