Double Tomato Pesto Spaghetti with Zucchini Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer pasta combining spaghetti and zucchini noodles with burst cherry tomatoes and walnut-basil pesto. Light and vibrant, this dish works as a satisfying main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces whole grain spaghetti (DeLallo is my favorite)
- 1 large zucchini
- ⅔ 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 318mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 128mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.