Zucchini Noodles with Pesto and Cherry Tomatoes

Introduction

If you’re looking for a dish that is fresh, light, and bursting with flavor, Zucchini Noodles with Pesto and Cherry Tomatoes is the perfect recipe. This dish takes the traditional comfort of pasta and gives it a wholesome twist by replacing noodles with spiralized zucchini (often called “zoodles”). Tossed with aromatic basil pesto and juicy cherry tomatoes, this meal feels indulgent yet remains healthy, low-carb, and gluten-free.

Zucchini noodles are a wonderful alternative to pasta because they mimic the texture while providing extra nutrients and fewer calories. Paired with the vibrant green notes of basil pesto and the natural sweetness of cherry tomatoes, this dish becomes a true celebration of simple, fresh ingredients.

Why I Love This Recipe

I love this recipe because it manages to be both comforting and refreshing at the same time. The zucchini noodles feel light and fresh, but the pesto adds richness and depth of flavor, while the cherry tomatoes bring a pop of juiciness. It’s quick to make, easy on the stomach, and perfect for days when I want something nourishing without being too heavy.

This dish is also incredibly versatile—you can enjoy it as a light main course, a side dish, or even serve it alongside grilled chicken, fish, or shrimp for a complete meal. It’s a recipe I keep coming back to because it feels like summer on a plate.

Why It’s a Must-Try Dish

• Healthy & low-carb alternative to traditional pasta.
• Quick & easy: Ready in under 20 minutes.
• Bursting with flavor: Fresh basil, garlicky pesto, and sweet tomatoes.
• Versatile: Works as a main, side, or base for a protein-packed meal.
• Gluten-free & vegetarian-friendly.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 7 minutes
• Total Time: 17 minutes
• Servings: 4
• Calories per Serving: ~220 kcal
• Course: Main Course / Light Dinner
• Cuisine: Italian-Inspired

Ingredients

For the Zoodles:

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Pesto:

• 2 cups fresh basil leaves
• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts (or walnuts for a budget-friendly option)
• 2 garlic cloves
• ½ cup olive oil
• Juice of ½ lemon
• Salt and black pepper, to taste

Add-Ins:

• 1 ½ cups cherry tomatoes, halved
• Extra Parmesan, for garnish

Cooking Directions

1. Make the Pesto:
   • In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
   • Slowly drizzle in olive oil while blending until smooth. Stir in lemon juice, salt, and pepper.
2. Prepare Zoodles:
   • Heat olive oil in a large skillet over medium heat.
   • Add spiralized zucchini, season lightly with salt and pepper, and sauté for 2–3 minutes until just tender (don’t overcook or they’ll get mushy).
3. Assemble the Dish:
   • Add cherry tomatoes and pesto to the skillet with zoodles. Toss gently until everything is coated and warmed through, about 2–3 minutes.
4. Finish & Serve:
   • Plate the zoodles, top with extra Parmesan, and serve immediately.

Step-by-Step Preparation Method

1. Spiralize zucchinis into noodle-like strands.
2. Make pesto by blending basil, Parmesan, nuts, garlic, and olive oil.
3. Heat skillet, sauté zoodles lightly with olive oil.
4. Toss in cherry tomatoes and stir in pesto.
5. Adjust seasoning, garnish with Parmesan, and serve hot.

How to Serve

• Serve as a light main course with garlic bread on the side.
• Pair with grilled chicken, shrimp, or salmon for a protein-rich meal.
• Serve cold as a zoodle salad in warmer months.

Recipe Tips

• Don’t overcook the zoodles—they release water and become soggy if left too long.
• For extra richness, stir in a splash of cream or a spoonful of ricotta cheese.
• Toast the pine nuts before adding them to pesto for a deeper flavor.
• Drain zoodles on a paper towel before cooking to reduce excess moisture.

Variations

• Vegan: Skip Parmesan and use nutritional yeast instead.
• Spicy Kick: Add a pinch of red chili flakes or swirl in some chili oil.
• Nut-Free: Use sunflower seeds or pumpkin seeds instead of nuts.
• Protein-Packed: Toss with shredded rotisserie chicken, sautéed shrimp, or grilled tofu.
• Zoodle Salad: Skip sautéing and serve raw with pesto as a refreshing cold dish.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended for zoodles, as zucchini becomes watery after thawing. However, you can freeze pesto separately for up to 2 months and use it fresh with zoodles.
• Tip: Always toss zoodles fresh before serving for best texture.

Special Equipment Needed

• Spiralizer (handheld or countertop) for zucchini noodles
• Food processor or blender for pesto
• Large skillet

Conclusion

Zucchini Noodles with Pesto and Cherry Tomatoes is the perfect recipe when you want something light, fresh, and full of flavor. With its quick preparation, wholesome ingredients, and endless variations, it’s a dish you can enjoy for lunch, dinner, or even meal-prep. Whether you’re cutting back on carbs, looking for a gluten-free option, or simply craving a burst of fresh basil and tomatoes, this recipe is a must-try.

It’s proof that healthy food can be incredibly delicious and satisfying—once you try it, you’ll want it in your weekly rotation!