2 large zucchinis, washed and trimmed
6 oz Whole Grain or Legume Spaghetti*
1 pint sugar plum or cherry tomatoes, cut into quarters
1 cup Kale Pesto
2 cups of cooked brown lentils
Freshly grated Parmesan for serving**
- Bring large pot of salted water to boil and toss in spaghetti. Boil until tender (see directions on package for your choice of whole grain noodles, be careful not to overcook.
- While the water is boiling, make your zoodles. Using a spiralizer, spiralize zucchini into noodles. Cut the zoodles in half or they’ll be too long! (If you do not have a spiralizer, peel zucchini with potato peeler, rotating as you peel for flat, uniform zoodles. If you do this, you may want to use a Whole Grain or Legume fettucine instead of spaghetti.)
- Just before your spaghetti is cooked, toss the zoodles into the pot. Keep boiling until zoodles and spaghetti are tender, about another minute. Turn off the heat and throw in the tomatoes. Stir for about a minute and then drain.
- Stir lentils into the “pasta”.
- Now add the pesto sauce and distribute evenly through the noodles and zoodles, tomatoes and lentils.
- Dish up and serve with grated Parmesan or Pecorino Romano. (See notes for vegan option.)
- There are many variations of Whole Grain or Legume Noodles. I currently am liking the Trader Joe’s version – Brown Rice and Quinoa Spaghetti – but use whichever whole grain or legume pasta you like best.
** For vegan option – omit sprinkling of cheese on top and use a sprinkling of nutritional yeast