Name: Double Tomato Pesto Spaghetti
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz whole grain spaghetti; 1 null large zucchini; 0.67 cup walnuts; 4 cups cherry tomatoes; 2 tbsp olive oil; 0.25 cup oil-packed sun-dried tomatoes (rinsed and drained); 2 cloves garlic (roughly chopped); 0.5 tsp finely grated lemon zest; 2 tbsp lemon juice; 0.25 tsp red pepper flakes; 0.25 tsp salt (to taste); null null freshly ground black pepper (to taste); 0.5 cup lightly packed basil leaves (larger leaves torn into small pieces); null null vegan parmesan (for serving (optional)); null null olive oil (for drizzling)

Instructions

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1

Boil a large pot of salted water for the whole grain spaghetti (8 oz). Cook until al dente, then drain and transfer to a large serving bowl. Spiralize the zucchini (1 large) into noodles using a spiralizer, julienne peeler, or box grater.
2

Toast the walnuts (0.67 cup) in a medium skillet over medium heat, stirring occasionally, until fragrant (about minutes (7)). Set aside to cool.
3

Cook the cherry tomatoes (4 cups): In a large saucepan over medium-high heat, combine the [cherry tomatoes], olive oil (2 tbsp) and a pinch of salt (0.25 tsp). Cover and cook, stirring occasionally, until tomatoes burst (about minutes (7)). Set aside.
4

In a food processor, combine the cooled walnuts (0.67 cup), half of the cooked [cherry tomatoes], oil-packed sun-dried tomatoes (0.25 cup), garlic (2 cloves), finely grated lemon zest (0.5 tsp), lemon juice (1 tbsp), red pepper flakes (0.25 tsp), salt (0.25 tsp) and freshly ground [freshly ground black pepper]. Blend until smooth. Season to taste with additional [lemon juice], [salt], and/or [freshly ground black pepper], adding more [sun-dried tomatoes] if needed. Blend again.
5

Pour the pesto over the whole grain spaghetti (8 oz) and toss. If serving immediately, add all the zucchini (1 large) noodles. For leftovers, store zucchini noodles separately to prevent waterlogging when exposed to salt.
6

Add the remaining cooked [cherry tomatoes] and sprinkle with lightly packed basil leaves (0.5 cup). Toss gently and divide into bowls. Top with [vegan parmesan] (optional) and a light drizzle of [olive oil]. Serve immediately.