Double Tomato Pesto Spaghetti with Zucchini Noodles Recipe

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 with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

In a medium skillet over medium heat, cook the walnuts, stirring occasionally, for about 7 minutes until they smell nice and fragrant. Set aside to cool.

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, for about 7 to 8 minutes until the tomatoes have burst open and they are cooking in their own juices. Set aside.

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, 1/4 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 until the flavors really sing. Blend again.

Pour the pesto over the spaghetti and toss to combine. If consuming this dish in one sitting, toss in all of the zucchini noodles now, too.

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. Serve immediately.