Name: Double Tomato Pesto Spaghetti with Zucchini Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 ounces whole grain spaghetti; 1 large zucchini; ⅔ cup walnuts; 2 pints cherry or grape tomatoes; 2 tablespoons olive oil; ¼ cup oil-packed sun-dried tomatoes; 2 garlic cloves; ½ teaspoon finely grated lemon zest; 1 to 2 tablespoons lemon juice; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; Freshly ground black pepper to taste; ½ cup basil leaves; Parmesan cheese or vegan Parmesan; Olive oil for drizzling

why make this recipe

Double Tomato Pesto Spaghetti with Zucchini Noodles is a delightful and healthy meal option. It is perfect for those who want a delicious dish packed with flavors but also want to keep things light. This recipe combines the freshness of tomatoes, the nutty flavor of walnuts, and the vibrant taste of basil. Plus, using zucchini noodles instead of traditional pasta makes it a great choice for anyone looking to reduce carbs or add more veggies to their diet.

how to make Double Tomato Pesto Spaghetti with Zucchini Noodles

Ingredients:

8 ounces whole grain spaghetti
1 large zucchini
⅔ cup walnuts
2 pints cherry or grape tomatoes
2 tablespoons olive oil
¼ cup oil-packed sun-dried tomatoes
2 garlic cloves
½ teaspoon finely grated lemon zest
1 to 2 tablespoons lemon juice
¼ teaspoon red pepper flakes
¼ teaspoon salt
Freshly ground black pepper to taste
½ cup basil leaves
Parmesan cheese or vegan Parmesan
Olive oil for drizzling

Directions:

Bring a large pot of salted water to boil for the spaghetti. Cook the pasta until al dente, according to package directions. Drain and transfer to a large serving bowl.
Spiralize the zucchini or turn it into noodles using a julienne peeler or box grater.
Toast the walnuts in a medium skillet over medium heat for about 7 minutes until fragrant.
In a large saucepan, combine cherry tomatoes, olive oil, and a pinch of salt. Cover and cook on medium-high heat until the tomatoes burst, about 7-8 minutes.
In a food processor, combine walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, salt, and pepper. Blend until smooth, adjusting seasoning to taste.
Pour the pesto over the spaghetti and mix. If eating immediately, add zucchini noodles; if saving for later, keep them separate.
Top with remaining cherry tomatoes and basil, toss gently, and serve in bowls. Garnish with Parmesan or nutritional yeast and drizzle with olive oil if desired.

how to serve Double Tomato Pesto Spaghetti with Zucchini Noodles

Serve the Double Tomato Pesto Spaghetti warm in bowls. You can add more fresh basil on top for extra flavor. Make sure to drizzle a bit of olive oil for a nice finish. This dish is lovely on its own but can be paired with a light salad for a complete meal.

how to store Double Tomato Pesto Spaghetti with Zucchini Noodles

If you have leftovers, store the pasta in an airtight container in the fridge. It will keep well for about 2 to 3 days. When you want to enjoy it again, reheat gently on the stove. If possible, add fresh zucchini noodles just before serving to keep them crisp.

tips to make Double Tomato Pesto Spaghetti with Zucchini Noodles

Be careful not to overcook the spaghetti; it should be al dente for the best texture.
Toasting the walnuts brings out their flavor, so don’t skip this step.
You can adjust the amount of lemon juice and red pepper flakes to suit your taste.
If you want a creamier sauce, consider adding a splash of cream or a bit of avocado.

variation

You can easily add in other vegetables to your zucchini noodles, such as bell peppers or spinach, to boost the nutrition. For a protein boost, consider adding grilled chicken or shrimp.

FAQs

1. Can I make the pesto ahead of time?
Yes, you can prepare the pesto in advance and store it in the fridge for a couple of days. Just mix it with the spaghetti and zucchini noodles when you are ready to eat.

2. Is this recipe vegan?
Yes, this recipe can be made vegan by using nutritional yeast instead of Parmesan cheese and ensuring your sun-dried tomatoes are packed in oil without any dairy.

3. How do I spiralize zucchini?
You can spiralize zucchini using a spiralizer or a julienne peeler. If you don’t have either, you can use a box grater to create thin strips.