Ingredient:

• Pasta and zucchini noodles (see notes for alternatives)
• 8 ounces whole grain spaghetti (DeLallo is my favorite)
• 1 large zucchini
• Pesto
• ⅔ cup walnuts
• 2 pints (4 cups) cherry or grape tomatoes
• 2 tablespoons olive oil, plus more for drizzling
• ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
• 2 garlic cloves, roughly chopped
• ½ teaspoon finely grated lemon zest
• 1 to 2 tablespoons lemon juice
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• Garnishes
• ½ cup lightly packed basil leaves, larger leaves torn into small pieces
• Freshly grated Parmesan cheese or vegan Parmesan, for serving (both optional)
• Olive oil, for drizzling