Double Tomato Pesto Spaghetti with Zucchini Noodles

Serves: 4 Save

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

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