Noodles and Zoodles with Pesto

Ingredients

1/2 lb. spaghetti
1 large zucchini, spiralized, cut with a julienne peeler or sliced with a peeler into long, thin strips
1/3 cup homemade or prepared pesto
1 cup grape tomatoes, halved, divided
Parmesan cheese, for garnishing

Directions

1. Bring a large pot of salted water to a boil. Add spaghetti. During the last 2 minutes of the pasta's cooking time, add the zucchini. Reserve about 1/2 cup of the pasta cooking liquid. Drain well, and return the pasta-zucchini mixture to the hot, dry pot.
2. Add the pesto and half of the tomatoes. Toss to coat, adding reserved pasta cooking liquid 1 tablespoon at a time if it seems dry. Top with remaining grape tomatoes and Parmesan cheese, and serve.

Notes: Quick, easy, and tasty.

Source: Kroger MyMagazine we received in the mail.