From Cookie and Kate
Double Tomato Pesto Spaghetti with Zucchini Noodles
- Time
- 30 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 8 ounces whole grain spaghetti (DeLallo is my favorite)
- 1 large zucchini
- ⅔ cup walnuts
- 2 pints (4 cups) cherry or grape tomatoes
- 2 tablespoons olive oil, plus more for drizzling
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 garlic cloves, roughly chopped
- 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, to taste
- ½ 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
Nutrition · per serving
- Calories
- 673 kcal
- Fat
- 25 g
- Fiber
- 17.5 g
- Sugar
- 9.8 g
- Sodium
- 187.2 mg
- Protein
- 20.1 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 99.3 g
- Saturated fat
- 2.8 g
As published by Cookie and Kate.
The method
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