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!
- 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