Double Tomato Pesto Spaghetti with Zucchini Noodles
Ingredients
The pasta and zucchini noodles
-
8
ounces
whole grain spaghetti
-
1
large
zucchini
The pesto
-
⅔
cup
walnuts
-
2
pints
cherry or grape tomatoes
-
2
tablespoons
olive oil
-
¼
cup
oil-packed sun-dried tomatoes
-
2
cloves
garlic
-
½
teaspoon
finely grated lemon zest
-
1 to 2
tablespoons
lemon juice
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Garnishes
-
½
cup
basil leaves
-
to taste
freshly grated Parmesan cheese or vegan Parmesan
-
to drizzle
olive oil
Instructions
- 1. Boil salted water and cook spaghetti until al dente, then drain and transfer to a serving bowl.
- 2. Spiralize the zucchini into noodles or prepare using a julienne peeler or box grater.
- 3. Toast walnuts in a skillet over medium heat for about 7 minutes until fragrant.
- 4. Cook cherry tomatoes with olive oil and a pinch of salt in a saucepan until they burst, about 7 to 8 minutes.
- 5. In a food processor, blend walnuts, half the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper until smooth.
- 6. Pour the pesto over the spaghetti and toss to combine, adding zucchini noodles if consuming immediately.
- 7. Top with remaining cherry tomatoes and basil, toss gently, and serve with optional cheese and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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