If you’re looking for a meal that’s light, healthy, and bursting with flavor, Zucchini Noodles with Pesto and Cherry Tomatoes is a fantastic choice. This dish is perfect for those who love fresh ingredients, crave a low-carb alternative to traditional pasta, or simply want to enjoy a vibrant, nutrient-packed meal. The combination of crisp zucchini noodles, creamy pesto, and juicy cherry tomatoes creates a dish that is both satisfying and refreshing.
Ingredients You’ll Need
For the Zucchini Noodles:
- 4 medium zucchinis
- 1 teaspoon salt (for sweating the zucchini)
- 1 tablespoon olive oil (for sautéing, optional)
For the Pesto:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of half a lemon (optional, for added brightness)
For the Toppings:
- 1 cup cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon toasted pine nuts (optional)
- Fresh basil leaves for garnish
- Red pepper flakes (optional, for a spicy kick)
How to Make Zucchini Noodles with Pesto and Cherry Tomatoes
Step 1: Prepare the Zucchini Noodles
Using a spiralizer, julienne peeler, or mandoline, cut the zucchini into noodle-like strands. If you don’t have these tools, you can also use a regular vegetable peeler to create wide ribbons.
Step 2: Remove Excess Moisture
Zucchini contains a lot of water, which can make your dish soggy. To prevent this:
- Place the zucchini noodles in a colander and sprinkle them with salt.
- Let them sit for about 10-15 minutes to draw out moisture.
- Pat them dry with a clean kitchen towel or paper towels.
Step 3: Make the Pesto
In a food processor, combine the basil, pine nuts, garlic, Parmesan, salt, and black pepper. Pulse a few times until roughly chopped. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency. If using, add lemon juice for extra brightness.
Step 4: Sauté (Optional) and Assemble
- If you prefer warm zucchini noodles, heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the zoodles for 1-2 minutes until slightly tender but still firm.
- Transfer the zucchini noodles to a bowl and toss with the pesto.
- Gently fold in the halved cherry tomatoes.
Step 5: Serve and Garnish
Plate the dish and top it with grated Parmesan cheese, toasted pine nuts, fresh basil leaves, and a sprinkle of red pepper flakes if desired.
Expert Tips for the Best Zucchini Noodles with Pesto and Cherry Tomatoes
- Use Fresh Ingredients: The freshness of basil, garlic, and cherry tomatoes makes a significant difference in flavor.
- Avoid Overcooking: Zucchini noodles release water when cooked, so if you’re heating them, do so briefly to maintain texture.
- Adjust Pesto Consistency: If your pesto is too thick, add a bit more olive oil or a tablespoon of water to loosen it up.
- Enhance Flavor: Roasting the cherry tomatoes before adding them to the dish can bring out their natural sweetness.
Variations to Try
- Add Protein: Toss in grilled chicken, shrimp, or tofu for a more filling meal.
- Dairy-Free Option: Replace Parmesan with nutritional yeast for a vegan-friendly pesto.
- Nut-Free Pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts.
- Extra Veggies: Mix in roasted bell peppers, sautéed mushrooms, or spinach for added nutrients.
What to Serve with Zucchini Noodles with Pesto and Cherry Tomatoes
This dish is light yet satisfying on its own, but you can pair it with:
- Garlic Bread: A side of crusty garlic bread for dipping.
- Grilled Chicken or Fish: For extra protein and a complete meal.
- Side Salad: A simple arugula or mixed greens salad with a lemon vinaigrette complements the dish beautifully.
Storage and Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. However, zucchini noodles can become watery over time.
- Freezing: It’s best to freeze the pesto separately and make fresh zucchini noodles when ready to eat.
- Make-Ahead Option: Prepare the pesto in advance and store it in the fridge for up to a week or freeze it for longer storage.
Final Thoughts
Zucchini Noodles with Pesto and Cherry Tomatoes is a simple, healthy, and flavor-packed meal that’s perfect for busy weeknights, light lunches, or summer gatherings. Whether you’re looking for a low-carb alternative to pasta, a quick vegetarian meal, or a vibrant dish bursting with freshness, this recipe is a must-try!
Zucchini Noodles with Pesto and Cherry Tomatoes
Description
This light and refreshing zucchini noodles dish is packed with vibrant flavors from homemade basil pesto and juicy cherry tomatoes. It's a low-carb, gluten-free alternative to pasta that is perfect for a quick and healthy meal. Ready in under 20 minutes, this recipe is ideal for summer dining, offering a fresh and nutritious option that’s easy to prepare.
Ingredients
For the Zucchini Noodles:
For the Pesto:
For the Toppings:
Instructions
Prepare the Zucchini Noodles
- Sprinkle the spiralized zucchini with salt and let it sit in a colander for 5–10 minutes to release excess moisture. Pat dry with a paper towel.
Make the Pesto
- In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Slowly drizzle in the olive oil while blending until smooth. Set aside.
Sauté the Zucchini Noodles
- Heat 1 tbsp olive oil in a large pan over medium heat. Add zucchini noodles and sauté for 1–2 minutes, just until slightly tender. Remove from heat.
Combine Ingredients
- Toss the warm zucchini noodles with the pesto sauce, ensuring they are evenly coated.
Add Toppings and Serve
- Plate the zucchini noodles and top with cherry tomatoes, toasted pine nuts, and extra Parmesan. Garnish with fresh basil and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 644.88kcal
- % Daily Value *
- Total Fat 58.41g90%
- Saturated Fat 11.41g58%
- Cholesterol 25.28mg9%
- Sodium 917.7mg39%
- Potassium 946.15mg28%
- Total Carbohydrate 15.53g6%
- Dietary Fiber 4.42g18%
- Sugars 8.15g
- Protein 19.99g40%
- Vitamin A 166.27 IU
- Vitamin C 51.38 mg
- Calcium 514.26 mg
- Iron 3.19 mg
- Vitamin D 0.18 IU
- Vitamin E 7.73 IU
- Vitamin K 101.06 mcg
- Thiamin 0.22 mg
- Riboflavin 0.38 mg
- Niacin 2.57 mg
- Vitamin B6 0.48 mg
- Folate 79.33 mcg
- Vitamin B12 0.44 mcg
- Phosphorus 486.67 mg
- Magnesium 125.3 mg
- Zinc 3.29 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- For extra protein, add grilled chicken or shrimp.
- Store leftover pesto in an airtight container in the fridge for up to 5 days.
- For a dairy-free version, substitute Parmesan with nutritional yeast.
- Do not overcook the zucchini noodles, as they will become too soft and watery.
