Name: Double Tomato Pesto Spaghetti with Zucchini Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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