Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a delightful low-carb alternative to traditional pasta that’s bursting with freshness and flavor. Tender zucchini noodles (also known as “zoodles”) are tossed in a fragrant basil pesto and paired with juicy cherry tomatoes for a light, colorful, and satisfying meal.

This dish perfectly captures the essence of summer — garden-fresh, quick to prepare, and full of bright Mediterranean flavors. It’s the kind of recipe that proves healthy food can be both comforting and indulgent at the same time.

Why I Love This Recipe

I love this recipe because it’s simple yet elegant, and it takes only minutes to prepare. The freshness of the zucchini and the sweetness of the cherry tomatoes beautifully balance the rich, garlicky, and nutty pesto sauce.

It’s also an excellent choice when you want something light, gluten-free, and low in carbs, but still full of flavor. You can enjoy it as a main dish or a side — and it feels as nourishing as it is delicious.

The best part? It’s a one-pan wonder that requires minimal effort but delivers restaurant-quality taste — a healthy meal that doesn’t feel like “diet food.”

Why It’s a Must-Try Dish

• Healthy and low-carb: A great alternative to pasta.
• Bursting with flavor: Fresh basil pesto and juicy tomatoes make it irresistible.
• Quick to prepare: Ready in under 20 minutes.
• Beautiful presentation: Vibrant colors make it a feast for the eyes.
• Customizable: You can add proteins or veggies to suit your taste.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 8 minutes
• Total Time: 18 minutes
• Servings: 2–3
• Calories: Approximately 250–280 kcal per serving

Cuisine

Mediterranean / Italian-Inspired

Course

Main Course / Lunch / Light Dinner

Ingredients

For the Zucchini Noodles:

• 3 medium zucchini, spiralized into noodles
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

For the Pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ¼ cup grated Parmesan cheese
• 1–2 garlic cloves
• ⅓ cup extra-virgin olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

For the Topping:

• 1 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese (optional)
• A few fresh basil leaves for garnish

Simple Cooking Directions

1. Spiralize the zucchini and lightly sauté until tender.
2. Make the pesto (blend basil, garlic, nuts, Parmesan, and olive oil).
3. Toss zucchini noodles with pesto and halved cherry tomatoes.
4. Garnish and serve immediately.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Zucchini Noodles

1. Wash the zucchini and trim the ends.
2. Using a spiralizer, julienne peeler, or mandoline, create long, spaghetti-like strands.
3. Place them on paper towels and lightly sprinkle with salt.
4. Let them sit for 5–10 minutes to draw out excess moisture, then gently pat dry.

Step 2: Make the Pesto (if homemade)

1. In a food processor, combine basil leaves, pine nuts, Parmesan, and garlic.
2. Pulse until finely chopped.
3. While the processor runs, drizzle in olive oil until smooth.
4. Add lemon juice, salt, and pepper to taste. Set aside.

Step 3: Cook the Zucchini Noodles

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the zucchini noodles and cook for 2–3 minutes, stirring gently.
   • Don’t overcook — they should be tender but slightly crisp (“al dente”).

Step 4: Toss with Pesto and Tomatoes

1. Remove the skillet from heat and stir in the pesto until noodles are evenly coated.
2. Add the halved cherry tomatoes and toss gently.

Step 5: Garnish and Serve

• Sprinkle with extra Parmesan cheese and fresh basil leaves.
• Serve immediately while warm and fragrant.

How to Serve

• Serve as a main dish with a side of garlic bread or a fresh salad.
• Pair with grilled chicken, shrimp, or tofu for extra protein.
• Enjoy chilled as a refreshing pasta salad-style dish in warmer months.
• Great for meal prep lunches — light yet satisfying!

Additional Recipe Tips

• Avoid soggy noodles: Don’t overcook the zucchini. Just a light sauté is enough.
• Drain before serving: If there’s excess water, drain quickly before adding pesto.
• Add texture: Toss in toasted nuts or seeds for crunch.
• Make it vegan: Use nutritional yeast instead of Parmesan.
• Balance flavors: A squeeze of lemon brightens the pesto beautifully.

Variations

• Protein Boost: Add grilled chicken, sautéed shrimp, or chickpeas.
• Creamy Pesto: Mix a tablespoon of Greek yogurt or avocado into the pesto.
• Spicy Twist: Add red pepper flakes or chili oil.
• Roasted Veggie Mix: Include roasted bell peppers or sun-dried tomatoes.
• Nut-Free Pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts.
• Pesto Alternatives: Try arugula pesto, spinach pesto, or cilantro-lime pesto.

Freezing and Storage

• Refrigerator:
  • Store leftover zucchini noodles with pesto in an airtight container for up to 2 days.
  • Note: Zoodles release water over time, so drain before reheating.
• Freezer:
  • Not recommended to freeze assembled dish — the noodles can turn mushy.
  • You can, however, freeze the pesto separately for up to 3 months.

Special Equipment Needed

• Spiralizer or julienne peeler
• Food processor (for homemade pesto)
• Large skillet
• Mixing bowl
• Tongs or pasta fork

Conclusion

The Zucchini Noodles with Pesto and Cherry Tomatoes recipe is a beautiful combination of simplicity and flavor. It’s a dish that’s light yet satisfying, bursting with freshness, and perfect for anyone craving a healthy alternative to pasta.

With vibrant zucchini ribbons coated in rich basil pesto and juicy tomatoes adding bursts of sweetness, every bite is refreshing and full of sunshine. Whether you’re following a low-carb lifestyle, seeking a quick dinner, or just exploring new ways to enjoy vegetables — this dish is a must-try!

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Zucchini Noodles with Pesto and Cherry Tomatoes

Author: Anna Williams Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Servings: 2 Calories: 280 kcal per serving

Description

Zucchini Noodles with Pesto and Cherry Tomatoes is a delightful low-carb alternative to traditional pasta that’s bursting with freshness and flavor. Tender zucchini noodles (also known as “zoodles”) are tossed in a fragrant basil pesto and paired with juicy cherry tomatoes for a light, colorful, and satisfying meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Zucchini Noodles:

• 3 medium zucchini, spiralized into noodles
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

For the Pesto:

• (You can use store-bought pesto, or make it fresh — here’s the homemade version)
• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ¼ cup grated Parmesan cheese
• 1 garlic 1–2 cloves
• ⅓ cup extra-virgin olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

For the Topping:

• 1 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese (optional)
• A few fresh basil leaves for garnish

Instructions

1. Step 1: Prepare the Zucchini Noodles : Wash the zucchini and trim the ends. Using a spiralizer, julienne peeler, or mandoline, create long, spaghetti-like strands. Place them on paper towels and lightly sprinkle with salt. Let them sit for 5–10 minutes to draw out excess moisture, then gently pat dry.
2. Step 2: Make the Pesto (if homemade) : In a food processor, combine basil leaves, pine nuts, Parmesan, and garlic. Pulse until finely chopped. While the processor runs, drizzle in olive oil until smooth. Add lemon juice, salt, and pepper to taste. Set aside.
3. Step 3: Cook the Zucchini Noodles : Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2–3 minutes, stirring gently. Don’t overcook — they should be tender but slightly crisp (“al dente”).
4. Step 4: Toss with Pesto and Tomatoes : Remove the skillet from heat and stir in the pesto until noodles are evenly coated. Add the halved cherry tomatoes and toss gently.
5. Step 5: Garnish and Serve : Sprinkle with extra Parmesan cheese and fresh basil leaves. Serve immediately while warm and fragrant.

Keywords: Zucchini Noodles with Pesto and Cherry Tomatoes