Spaghetti with Pesto and Veggies

INGREDIENTS

1 lb

thin spaghetti

large avocado

1 pint

red cherry tomatoes

1/2 pint

yellow cherry tomatoes

1 cup

heaping mozzarella (~8 ounces)

1 cup

black olives

1 tbsp

red wine vinegar

and 1/2 cups packed basil (separated)

2 cloves

garlic

1/4 cup

pine nuts (walnuts also work)

2/3 cup

+ 1 tablespoon olive oil (separated)

1/2 cup

freshly grated Parmesan cheese

1 cup

Zesty Italian Dressing (I use fat-free)

Optional: fresh lemon