Omega 6 vs Omega 3


Yellow Squash Pasta

Cilantro Lime Pesto With

Yield: 4-6 Serving


1 cup cilantro leaves

2 tablespoons olive oil

1 large cloves garlic, minced

2 teaspoons lime juice

1 cup grated parmesan-reggiano, divided ½ cup broth, divided

2 yellow squash, spiral cut into pasta olive oil

1 cup sun dried tomatoes, chopped

Sea salt


  1. Put first 5 ingredients, ½ cup of the parmesan-reggiano and 4 tablespoons broth in food processor and process until almost smooth. Set aside.
  2. Heat a large skillet over medium heat, add oil. You may need to work in batches depending on the size of your pan. When it shimmers, add squash. Coat squash with oil, add ¼ cup chicken broth and cover until squash begin to soften.
  3. Remove lid, add pesto, sun dried tomatoes and a pinch of salt if needed. Cook until pesto is warm and completely incorporated.
  4. Garnish with additional parmesan and serve immediately.

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