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Active time
30 minutes
Total time
40 minutes
Yield
4 servings
Serving Size
1/4 recipe
Nutritioni
Ingredients

1 large zucchini, sliced

½ teaspoon salt, divided

½ teaspoon pepper, divided

½ cup toasted, chopped walnuts

1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)

2 garlic cloves (peeled)

½ cup fresh basil leaves

1 lemon (zested and juiced)

⅓ cup olive oil 

1 can chickpeas, rinsed and drained

8 oz whole grain pasta, cooked according to package instructions

2 cups cherry tomatoes, halved

Instructions
  1. Preheat oven to 425F. 
  2. Season zucchini slices with ¼ teaspoon salt & ¼ teaspoon pepper and roast for 25 minutes. 
  3. While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a fine meal. 
  4. Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides). 
  5. Slowly drizzle in the remaining olive oil and blend until well combined. 
  6. In a large bowl, toss cooked pasta with the zucchini, chickpeas, tomatoes, and pesto sauce.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Nutrition

Calories: 680
Total Fat: 31g
Saturated Fat: 4g
Sodium: 510mg
Carbohydrate: 67g
Fiber: 8g
Sugar: 9g
Protein: 17g

Yield: 4 servings

Serving Size: 1/4 recipe


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