Tomato Pesto Spaghetti with Zucchini Noodles

Tomato Pesto Spaghetti with Zucchini Noodles:

Ingredients:

Whole grain spaghetti

1 large zucchini

Pesto:

2/3 cup walnuts
4 cups cherry tomatoes
2 tbsp. olive oil
1/4 cup oil-packed sun-dried tomatoes
2 garlic cloves, chopped
1/2 tsp. lemon zest
2 tbsp. lemon juice
1/4 tsp. red pepper flakes
1/4 tsp. salt
black pepper

Garnishes:

1/2 cup basil leaves
Freshly grated parmesan cheese
Olive oil


Directions:

• Bring a large pot of salted water to boil for the spaghetti.  Cook the pasta until al dente, according to package directions.  Turn the zucchini into noodles.
• Toast the walnuts. In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 5-7 minutes. Set aside to cool.
• Cook the cherry tomatoes: In a large saucepan over medium-high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices
• In a food processor, combine the walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, ¼ teaspoon salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper.  Blend again.
• Pour the pesto over the spaghetti and toss to combine. If you’ll be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles.  
• Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan or nutritional yeast, if you’d like, and a light drizzle of olive oil.

Enjoy!