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Sunflower Lemon Bowtie Pasta
This light summer salad with spaghetti squash, hints of lemon, sunflower seeds, and fresh herbs bring something new to your summer gatherings.
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
people
Calories
2646.5
kcal
Author
Little Rusted Ladle
Ingredients
3-4
Garlic cloves
minced
1
tbsp
Olive oil
3
tbsp
Unsalted butter
1/2
cup
White wine
2
tbsp
Lemon juice
1
pint
Yellow grape tomatoes
cut in half
1
cup
Spaghetti squash
cooked and shredded
1
lb
Bowtie pasta
cooked and drained
1
tsp
Grated lemon peel
1
tbsp
Fresh lemon verbena
minced
1
tsp
Fresh thyme
minced
1
tsp
Salt
1/2
tsp
Freshly ground pepper
1/4
cup
Roasted sunflower seeds
1/2
cup
Shredded Parmesan cheese
Instructions
In a large skillet, saute garlic in oil until golden, about 1-2 minutes. Add butter until melted.
Stir in wine and lemon juice.
Add tomatoes, squash, and pasta.
Sprinkle with lemon peel, verbena, thyme, salt and pepper.
Heat 5 minutes.
Toss with sunflower seeds and Parmesan cheese.
Nutrition
Calories:
2646.5
kcal
|
Carbohydrates:
381.8
g
|
Protein:
91.2
g
|
Fat:
75.8
g
|
Saturated Fat:
34.6
g
|
Cholesterol:
135.6
mg
|
Sodium:
3537.9
mg
|
Potassium:
2557.2
mg
|
Fiber:
25.6
g
|
Sugar:
30.2
g
|
Vitamin A:
5619.7
IU
|
Vitamin C:
86.5
mg
|
Calcium:
780.2
mg
|
Iron:
10
mg