Double Tomato Pesto Spaghetti With Zucchini Noodles

Double Tomato Pesto Spaghetti With Zucchini Noodles

Eat hearty and healthy worth this veggie pasta dish. The tomatoes are perfectly roasted - especially if you use them ripe. The pesto and basil elevate the flavor of this dish. It's definitely one for the cookbooks!

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Ingredients

  • Pasta and zucchini noodles (see notes for alternatives)
  • 8 ounces whole grain spaghetti (DeLallo is my favorite)
  • 1 large zucchini
  • Pesto
  • ? 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
  • Garnishes
  • ½ cup lightly packed basil leaves, larger leaves torn into small pieces
  • Freshly grated Parmesan or nutritional yeast, for serving (both optional)
  • Olive oil, for drizzling

Directions

Want to see the entire recipe? Click here Published August 29, 2017.

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