Spaghetti & Zucchini Noodles with Basil-Walnut Pesto

Basil is the backbone of this fresh no-cook basil-walnut pesto sauce. Toss leftover roast chicken or pork in with the zucchini noodles and pasta for a heartier meal. If you don't have a spiralizer, use your vegetable peeler to make thin strips of zucchini or swap-in store-bought zucchini noodles.

Prep/Cook Time: 45 Minutes, Servings: 6

Ingredients

• 4 medium zucchini or summer squash (2 1/4-2 1/2 pounds)
• 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

Directions

1. 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 teaspoon 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.
2. 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.
3. Combine basil, walnuts, garlic, 5 tablespoons oil, Parmesan, lemon juice, pepper, and the remaining 3/4 teaspoon salt in a mini food processor. Process until smooth. Transfer to a large bowl.
4. Heat the remaining 1 tablespoon 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 gently toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.