Recipes and Cooking Spaghetti and Zucchini Noodles with Basil-Walnut Pesto Be the first to rate & review! Trading half the pasta noodles for zucchini noodles creates a flavorful, healthier dinner everyone will love. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 medium zucchini or summer squash (2 1/4 to 2 1/2 lb. total)* 1 teaspoon salt 8 ounce dried whole-wheat spaghetti 2 cup packed fresh basil leaves, coarsely chopped, plus more for garnish ½ cup walnut pieces, toasted 6 tablespoon olive oil ¼ cup freshly grated Parmesan cheese 3 tablespoon lemon juice 2 cloves garlic, halved ½ teaspoon black pepper Directions Using a spiral vegetable slicer or peeler, cut zucchini lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. of the salt. Let drain at least 15 minutes, then gently squeeze zucchini to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up. Meanwhile, cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water; drain pasta. In a small food processor combine basil, walnuts, 5 Tbsp. of the oil, the Parmesan, lemon juice, garlic, pepper, and the remaining 3/4 tsp. salt Process until smooth. Transfer pesto to a large bowl. In a 10-inch skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini; cook and stir about 3 minutes or until heated and slightly tender. Transfer to bowl with the pesto. Add spaghetti; toss to combine. If the mixture seems dry, add the reserved pasta cooking water a little at a time. If you like, garnish with additional basil. *Tip If you like, skip Step 1 and use 2 lb. refrigerated zucchini noodles. Rate it Print Nutrition Facts (per serving) 369 Calories 23g Fat 36g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 369 % Daily Value * Total Fat 23g 29% Saturated Fat 3g 15% Cholesterol 2mg 1% Sodium 461mg 20% Total Carbohydrate 36g 13% Total Sugars 5g Protein 11g Potassium 665mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.