Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 2
Best Season: Summer
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:
  • 2 medium zucchinis, spiralized
  • 1/2 tsp salt (for drawing out moisture)
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
    • For the Pesto:
  • 1 cup fresh basil leaves
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup pine nuts (or walnuts)
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp lemon juice
  • Salt and pepper to taste
    • For the Toppings:
  • 1 cup cherry tomatoes, halved
  • 1 tbsp toasted pine nuts (optional)
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish
Instructions
    Prepare the Zucchini Noodles
  1. 1
    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.
    2. Make the Pesto
  2. 2
    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.
    3. Sauté the Zucchini Noodles
  3. 3
    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.
    4. Combine Ingredients
  4. 4
    Toss the warm zucchini noodles with the pesto sauce, ensuring they are evenly coated.
    5. Add Toppings and Serve
  5. 5
    Plate the zucchini noodles and top with cherry tomatoes, toasted pine nuts, and extra Parmesan. Garnish with fresh basil and serve immediately.
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.
Keywords: Low-carb, Healthy, Quick & Easy, Gluten-Free, Vegetarian
Read it online: https://petitepanini.com/recipe/zucchini-noodles-with-pesto-and-cherry-tomatoes/