Spaghetti Zucchini Noodles with Basil Walnut Pesto

Ingredients

• 4 medium zucchini or summer squash (2 1/4-2 1/2 lbs. total; see Tip)
• 1 teaspoon salt, divided
• 8 ounces whole-wheat spaghetti
• 2 cups packed basil leaves, coarsely chopped, plus more for garnish
• ½ cup walnut pieces, toasted
• 2 cloves garlic, halved
• 6 tablespoons olive oil, divided
• ¼ cup grated Parmesan cheese
• 3 tablespoons lemon juice
• ½ teaspoon ground pepper

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