Name: Spaghetti & Zucchini Noodles with Basil-Walnut Pesto
Prep time: 45 min
Total time: 45 min
Ingredients: 4 medium zucchini or summer squash (2 1/4-2 1/2 lbs. total; see Tip); 1 teaspoon salt, divided; 8 ounces whole-wheat spaghetti; 2 cups packed basil leaves, coarsely chopped, plus more for garnish; 0.5 cup walnut pieces, toasted; 2 cloves garlic, halved; 6 tablespoons olive oil, divided; 0.25 cup grated Parmesan cheese; 3 tablespoons lemon juice; 0.5 teaspoon ground pepper

Spaghetti & Zucchini Noodles with Basil-Walnut Pesto

Basil is the backbone of this vibrant no-cook basil-walnut pesto sauce. Toss in some leftover roast chicken or pork with these zucchini noodles for a heartier meal.

Hilary Meyer

Updated on March 11, 2020

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Heart Healthy Diabetes Appropriate Egg Free Vegetarian Low Sodium Soy-Free Healthy Aging

Jump to Nutrition Facts

Ingredients

4 medium zucchini or summer squash (2 1/4-2 1/2 lbs. total; see Tip)
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

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. 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.

Tips

Equipment: Spiral vegetable slicer, mini food processor

Tip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.

Nutrition Facts (per serving)

369	Calories
23g	Fat
36g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 369
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 11g	22%
Total Fat 23g	29%
Saturated Fat 3g	15%
Cholesterol 2mg	1%
Sodium 461mg	20%
Potassium 665mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.