Pesto Spaghetti with Summer Squash
SERVINGS: 4 / TOTAL TIME: 20 MINS
1/2 lb. spaghetti
2 medium yellow zucchini (about 1 lb.)
10 oz. pesto
1/4 c. freshly grated Parmesan
1 c. cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.
Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.
Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.