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Double Tomato Pesto Spaghetti with Zucchini Noodles
COOKIE AND KATE15Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. whole grain spaghetti (DeLallo is my favorite)
- 1 zucchini (large)
- 2/3 cup walnuts
- 2 pt. cherry tomatoes
- 2 Tbsp. olive oil (plus more for drizzling)
- 1/4 cup oil-packed sun-dried tomatoes (rinsed and drained)
- 2 garlic cloves (roughly chopped)
- 1/2 tsp. grated lemon zest (finely)
- 2 Tbsp. lemon juice
- 1/4 tsp. red pepper flakes
- 1/4 tsp. salt (to taste)
- freshly ground black pepper (to taste)
- 1/2 cup basil leaves (lightly packed, larger leaves torn into small pieces)
- freshly grated Parmesan (or nutritional yeast, for serving, both optional)
- olive oil (for drizzling)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium290mg12% |
| Potassium750mg21% |
| Protein9g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C70% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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