How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Squash And Arugula With Broccoli Pesto?

You need 8 ingredients. The key ingredients include: 1 None zucchini, very thinly sliced lenghtwise, 1 None yellow squash, vey thinly sliced lenghtwise, 1/2 bag arugula, washed, 6 cup broccoli, florets, and more.

Is Summer Squash And Arugula With Broccoli Pesto suitable as vegetarian?

Yes, Summer Squash And Arugula With Broccoli Pesto falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Summer Squash And Arugula With Broccoli Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash And Arugula With Broccoli Pesto Recipe

Name: Summer Squash And Arugula With Broccoli Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None zucchini, very thinly sliced lenghtwise; 1 None yellow squash, vey thinly sliced lenghtwise; 1/2 bag arugula, washed; 6 cup broccoli, florets; 2 None garlic cloves, finely chopped; 1/3 cup blanched almonds, chopped; 1/2 cup grated Parmesan; 1/2 cup olive oil

Summer Squash And Arugula With Broccoli Pesto – a delicious recipe with zucchini, yellow squash, arugula, broccoli, garlic, blanched almonds. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 None zucchini, very thinly sliced lenghtwise
1 None yellow squash, vey thinly sliced lenghtwise
1/2 bag arugula, washed
6 cup broccoli, florets
2 None garlic cloves, finely chopped
1/3 cup blanched almonds, chopped
1/2 cup grated Parmesan
1/2 cup olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
589 kcal
Category
Vegetarian

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Summer Squash And Arugula With Broccoli Pesto

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