Make the pesto: add the garlic, pine nuts, basil, sundried tomatoes, salt, black pepper and olive oil to a food processor, and process for about a minute, or until well blended, wiping down the sides as needed.

Bring a large pot of water to boil. Add the spaghetti, and cook for about 11 minutes, or until pasta is al dente.

Heat 1 tbsp. of the olive oil in a medium frying pan. Dice the shallot and cook for about 5 minutes.

Spiralize the zucchini. I like to slice it into spiral shapes, but you can use the noodle option if you prefer. Or if you don't have a spiralizer, slice the zucchini very thin. Add the zucchini to the shallot, and heat for a final 5 minutes.

Drain the spaghetti, and return to the pot. Add the pesto and stir well. Spoon the spaghetti onto each plate, and top with the zucchini. Serve immediately.