Best Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or "zoodles," are a great low-carb alternative to pasta. This Zucchini Noodles with Pesto and Cherry Tomatoes recipe combines the fresh, light texture of zucchini noodles with the rich, herbaceous flavor of pesto. Cherry tomatoes add a burst of sweetness and color, making this dish both healthy and satisfying. Perfect for a quick weeknight dinner or a light summer meal, this recipe is sure to please!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Sauteing

Cuisine: Italian, Mediterranean-inspired

Courses: Main course, Side dish

Difficulty: Beginner

Servings: 2

Estimated Cost: 8

Calories: 220 kcal

Best Season: Summer, Spring

Description

This Zucchini Noodles with Pesto and Cherry Tomatoes recipe is a perfect combination of fresh ingredients, vibrant flavors, and satisfying textures. The zucchini noodles are a great alternative to traditional pasta, while the pesto sauce brings a rich, nutty flavor. The addition of cherry tomatoes gives the dish a pop of sweetness, making it a refreshing and healthy option for any meal.

Ingredients

2 medium zucchinis, spiralized into noodles (or use a vegetable peeler to make ribbons)
1 cup cherry tomatoes, halved
1/2 cup pesto sauce (store-bought or homemade)
1 tbsp olive oil
Salt and pepper, to taste
Fresh basil leaves for garnish
Grated parmesan (optional)

Instructions

1
Prepare the zucchini noodles: Use a spiralizer or vegetable peeler to create noodles from the zucchinis. Set aside.
2
Cook the zucchini noodles: Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still slightly firm.
3
Prepare the pesto sauce: While the zucchini noodles are cooking, mix the pesto sauce with a little olive oil, if needed, to loosen it up.
4
Toss with pesto and tomatoes: Remove the zucchini noodles from the skillet and toss them in the pesto sauce until well coated. Add halved cherry tomatoes and mix gently.
5
Serve: Plate the zucchini noodles, garnish with fresh basil leaves, and add grated parmesan if desired. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 180mg8%
Potassium 530mg16%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 7g
Protein 5g10%

Vitamin A 320 IU
Vitamin C 30 mg
Calcium 80 mg
Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little olive oil.
Add Protein: For a protein-packed meal, add grilled chicken or shrimp to the noodles.
Make it Vegan: Omit the parmesan or use a dairy-free alternative for a vegan-friendly dish.

Keywords: zucchini noodles, zoodles, pesto zucchini noodles, healthy zucchini recipe, low-carb zucchini recipe, summer pasta, zucchini and pesto, vegetarian zucchini recipes