The perfect combination of whole wheat spaghetti and zucchini noodles topped with a savory basil walnut pesto. This recipe will have you asking for seconds every time!

Nutritional Facts

Calories/Serving: 369

Carbs: 36g

Protein: 11g

Fat: 23g

  • 4 medium zucchini or summer squash (around 2.2lbs. total or 2 lbs of premade zucchini noodles.)
  • 1 teaspoon salt, divided
  • 8 ounces whole-wheat spaghetti
  • 2 cups packed basil leaves, coarsely chopped, plus more for garnish
  • ½ cup walnut pieces, toasted
  • 2 cloves garlic, halved
  • 6 tablespoons olive oil, divided
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons lemon juice
  • ½ teaspoon ground pepper
  • Using a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds).
  • Place the strands in a colander and toss with 1/4 tsp. salt.
  • Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture.
  • Pile the strands on a cutting board and chop them once or twice to break them up.
  • Meanwhile bring a large pot of water to a boil.
  • Cook spaghetti according to package directions.
  • Reserve 1/2 cup of the cooking water, then drain.
  • Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor.
  • Process until smooth and then transfer to a large bowl.
  • Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat.
  • Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes.
  • Transfer to the bowl with the pesto.
  • Add the spaghetti and toss to combine.
  • If the mixture seems dry, add the reserved cooking water a little at a time.Garnish with additional basil, if desired
  • Enjoy!