10 Ingredients
  • 1 cup tightly packed fresh parsley leaves
  • 1/3 cup chopped toasted walnuts
  • 1 small garlic clove, smashed and peeled
  • 1/2 ounce Parmesan, finely grated (1/4 cup)
  • 1/4 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 2 medium yellow squash, cut lengthwise into 3/4-inch wedges
Nutrition
306
15% daily value
4 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

34% 22

Saturated

18% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 6

Carbs

9% 26

Carbs (net)

- 21

Fiber

18% 5

Sugars

- 1

Sugars, added

- 0

Protein

13% 6

Cholesterol

2% 5

Sodium

5% 113

Calcium

19% 190

Magnesium

23% 97

Potassium

19% 897

Iron

16% 3

Zinc

9% 1

Phosphorus

24% 171

Vitamin A

13% 117

Vitamin C

51% 45

Thiamin (B1)

29% 0

Riboflavin (B2)

6% 0

Niacin (B3)

12% 2

Vitamin B6

32% 0

Folate equivalent (total)

18% 70

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

9% 1

Vitamin E

14% 2

Vitamin K

213% 256

Sugar alcohols

- 0

Water

- 209
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