This recipe takes me back to my childhood. Not so much the zoodles, but the smell of fresh basil and tomatoes picked right from the garden. In the summer my father grew tomatoes in the backyard. They were always so much better than the ones from the grocery store. Living in apartments in Los Angeles, I found that I could grow beautiful and delicious tomatoes and basil in pots on front steps and window sills. If you don’t yet have a summer vegetable garden, consider growing basil and cherry tomatoes to get started. These are garden-to-table game changers that can thrive in smaller outdoor spaces. Fresh tomatoes and basil bring life and a surge of flavor to the simplest dishes.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 376
1 serving (267g)
- 6 oz dry whole-wheat spaghetti
- 6 oz pre-packaged zucchini noodles or 2 spiralized zucchini
- 1 lb large shrimp (peeled and de-veined)
- 1 cup cherry tomatoes, halved
- 2 tsp olive oil
- 1 cups packed fresh basil
- 1/4 cup walnuts, chopped
- 2 tbsp Parmigiana-Reggiano
- 2 cloves garlic
- 3 tbsp olive oil
- 1/2 lemon, juice of
Combine basil, walnuts, Parmigiana-Reggiano, garlic cloves, olive oil, lemon juice and salt in a blender or food processor. Pulse until completely pureed. Add water by the teaspoon, as needed, to thin out pesto. Set pesto aside.
Heat oven to 400 degrees. Wash cherry tomatoes, slice in half lengthwise and toss with 1 teaspoon olive oil and a pinch of salt in a small baking dish. Roast seasoned tomatoes in the oven for about 18 minutes. Remove from the oven and set aside.
Meanwhile, bring a medium size pot of water to a boil and add the spaghetti. Cook until al dente, remove cooked pasta from hot water being sure to save the pasta water. Set pasta aside.
Place zucchini noodles in the pasta water and cook over medium heat for about 3-4 minutes or until tender. Drain zucchini noodles and add to the cooked spaghetti.
Next, heat 1 teaspoon olive oil in a pan over medium heat. Add shrimp to the pan and season with a dash of salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side.
Combine the spaghetti and zucchini noodles in a large bowl and stir in the pesto. Toss in the shrimp and cherry tomatoes and mix to combine.
Make Ahead Tip
Step one can be completed one to two days in advance for quicker meal prep.