
Double Tomato Pesto Spaghetti with Zucchini Noodles
Ingredients (15)
- 8 ounces whole grain spaghetti (DeLallo is my favorite)
- 1 large zucchini
- 2/3 cup walnuts
- 2 pints (4 cups) cherry or grape tomatoes
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon finely grated lemon zest
- 1 to 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup lightly packed basil leaves, larger leaves torn into small pieces
- Freshly grated Parmesan cheese or vegan Parmesan, for serving (both optional)
- Olive oil, for drizzling
Directions
Learn how to make this recipe at Cookie and Kate