Double Tomato Pesto Spaghetti With Zucchini Noodles Recipe
Recipe By Cookie and Kate
This fresh summer recipe features burst cherry tomatoes, cherry tomato and sun-dried tomato pesto, zucchini noodles and spaghetti Its light and delicious. Recipe yields 4 servings.
Ingredients For Double Tomato Pesto Spaghetti With Zucchini Noodles Recipe
8 ounce Whole grain spaghetti
1 Large Zucchini
0.6666666666666665 cup Walnuts
2 pint Cherry Or Grape Tomatoes
2 tablespoon Olive oil, plus more for drizzling
0.25 cup Oil packed sun dried tomatoes, rinsed and drained
2 Garlic cloves, roughly chopped
0.5 teaspoon Finely grated lemon zest
1 tablespoon Lemon juice
0.25 teaspoon Red pepper flakes
0.25 teaspoon Salt, To Taste
As required Freshly ground black pepper
0.5 cup Lightly packed basil leaves, larger leaves torn into small pieces
Freshly grated parmesan cheese or vegan parmesan, for serving
Nutrition value
425
calories per serving
23 g Fat5 g Protein49 g Carbs2 g FiberOther
Current Totals
23 g Fat
5 g Protein
49 g Carbs
2 g Fiber
MacroNutrients
Carbs
49 g
Protein
5 g
Fiber
2 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
83 mg
Iron
2 mg
Vitamin A
203 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
2 mg
Phosphorus
130 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment