Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes are a fresh way to put a warm, colorful meal on the table. A brief turn in the skillet softens the zucchini while keeping some bite. Basil pesto coats the thin spirals, and halved tomatoes add little bursts of sweetness. The dish works as a light main course or as a side beside a more substantial protein.

RECIPE CARD

Zucchini Noodles with Pesto and Cherry Tomatoes

Prep

15 min

Cook

5 min

Total

20 min

Yield

2 servings

Ingredients

• 2 medium zucchini, for spiralizing
• 1 cup cherry tomatoes, halved
• 1/4 cup prepared pesto, or homemade pesto from the ingredients below
• 1 tablespoon olive oil, for the skillet
• Salt and black pepper, to taste
• Fresh basil leaves, optional, for serving
• Grated Parmesan, optional, for serving
• 1 cup fresh basil leaves, for homemade pesto
• 1/4 cup pine nuts or walnuts, for homemade pesto
• 1/4 cup grated Parmesan, for homemade pesto
• 2 garlic cloves, for homemade pesto
• 1/4 cup olive oil, for homemade pesto
• Salt and pepper, for homemade pesto
• 1 tablespoon lemon juice, optional, for homemade pesto

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Make the pesto: If using prepared pesto, measure out 1/4 cup and skip to the zucchini. For homemade pesto, put the basil, pine nuts or walnuts, Parmesan,…
2. Spiralize and dry the zucchini: Trim the ends of the zucchini and run each one through a spiralizer to make long strands. If you do not have a spiralizer,…
3. Sauté the zucchini briefly: Warm 1 tablespoon olive oil in a wide skillet over medium heat. Add the dried zucchini noodles and toss for about two to three…
4. Coat the noodles with pesto: Transfer the warm zucchini noodles to a large bowl, leaving excess liquid behind in the skillet. Add about 1/4 cup pesto and toss gently…
5. Fold in the tomatoes: Add the halved cherry tomatoes and fold them through the coated zucchini with a light motion. Their cut surfaces bring juice and sweetness, so…
6. Garnish and serve: Divide the zucchini noodles between plates or shallow bowls. Finish with a few fresh basil leaves and optional grated Parmesan. Serve promptly while the…

Full Instructions ↓ Print Recipe

The key is controlling moisture. Salt and dry the raw zucchini noodles, cook them only briefly, and toss them with pesto after they leave the hot pan. Add tomatoes near the end so they keep their shape. The pictures follow those stages and show the difference between plain zucchini spirals, pesto-coated noodles, and the finished plate.

Why You’ll Love It

• Fresh flavor: Basil pesto, zucchini, and juicy tomatoes make a bright combination.
• Quick cooking: Zucchini needs only a couple of minutes in the skillet.
• Flexible pesto: Use a good prepared pesto or make the simple version below.

Ingredients

• 2 medium zucchini, for spiralizing
• 1 cup cherry tomatoes, halved
• 1/4 cup prepared pesto, or homemade pesto from the ingredients below
• 1 tablespoon olive oil, for the skillet
• Salt and black pepper, to taste
• Fresh basil leaves, optional, for serving
• Grated Parmesan, optional, for serving
• 1 cup fresh basil leaves, for homemade pesto
• 1/4 cup pine nuts or walnuts, for homemade pesto
• 1/4 cup grated Parmesan, for homemade pesto
• 2 garlic cloves, for homemade pesto
• 1/4 cup olive oil, for homemade pesto
• Salt and pepper, for homemade pesto
• 1 tablespoon lemon juice, optional, for homemade pesto

Use the prepared pesto or make the homemade version; there is no need to use both. The homemade quantity may give you more than the 1/4 cup needed for the noodles, so add it gradually and save any extra. Choose firm zucchini with smooth skin, since softer zucchini can release more water in the pan. Fresh cherry tomatoes should feel plump, and their cut sides will help the dressing reach each bite.

Step-by-Step Instructions

Step 1: Make the pesto

If using prepared pesto, measure out 1/4 cup and skip to the zucchini. For homemade pesto, put the basil, pine nuts or walnuts, Parmesan, garlic, and 1/4 cup olive oil into a food processor. Pulse until the sauce is finely chopped and spoonable, scraping down the sides as needed. Season with salt and pepper and add the optional lemon juice for brightness. A little texture is welcome; the pesto does not need to be perfectly smooth.

Step 2: Spiralize and dry the zucchini

Trim the ends of the zucchini and run each one through a spiralizer to make long strands. If you do not have a spiralizer, use a julienne peeler or cut thin ribbons with a vegetable peeler. Put the noodles in a colander, sprinkle with a little salt, and let them stand for several minutes. Pat them dry with a clean towel or paper towel. Removing some surface moisture now helps prevent a watery bowl later.

Step 3: Sauté the zucchini briefly

Warm 1 tablespoon olive oil in a wide skillet over medium heat. Add the dried zucchini noodles and toss for about two to three minutes, just until they soften slightly but still have bite. Avoid crowding a small pan; cook in two batches if necessary. If liquid collects, lift the noodles out with tongs rather than pouring the liquid into the serving bowl. Season lightly with pepper and taste before adding more salt.

Step 4: Coat the noodles with pesto

Transfer the warm zucchini noodles to a large bowl, leaving excess liquid behind in the skillet. Add about 1/4 cup pesto and toss gently until the spirals are lightly coated. Add a little more only if the zucchini needs it; too much sauce can weigh the strands down. Keeping the pesto off the direct heat helps preserve its fresh basil flavor and green color. The noodles should look glossy rather than submerged in sauce.

Step 5: Fold in the tomatoes

Add the halved cherry tomatoes and fold them through the coated zucchini with a light motion. Their cut surfaces bring juice and sweetness, so avoid crushing them. Taste the mixture and adjust the seasoning with a pinch of salt or pepper if needed. If the pesto is very rich, a few drops of lemon juice can lift the flavor. At this point the tomatoes should remain fresh and distinct from the warm noodles.

Step 6: Garnish and serve

Divide the zucchini noodles between plates or shallow bowls. Finish with a few fresh basil leaves and optional grated Parmesan. Serve promptly while the noodles are warm and still lightly crisp. If any liquid has settled in the mixing bowl, lift the strands onto the plates instead of tipping the liquid over them. A fork makes it easy to gather the spirals with a tomato half in each bite.

Substitutions & Variations

Walnuts can replace pine nuts in homemade pesto. For a dairy-free version, omit Parmesan from both the sauce and garnish, then taste and adjust salt or lemon to balance the herbs and oil. Yellow summer squash can replace one zucchini, though it may cook a little differently. A pinch of red pepper flakes is a simple way to add heat at the table without changing the whole batch.

For a more substantial meal, top the finished noodles with cooked chicken, shrimp, or tofu. Prepare the protein separately and place it over the plated zucchini so you can keep the noodle cooking time short. If using store-bought pesto, check its ingredients when serving someone with nut or dairy allergies. The sauce often contains nuts and cheese even when the label looks like a simple herb sauce.

What to Serve With

These zucchini noodles pair well with a protein-rich salad or a warm vegetable side. Serve them alongside grilled chicken salad with avocado and mango for a colorful shared meal, or add garlic lemon roasted cauliflower steaks when you want another vegetable course. Keep sides lightly seasoned so the pesto remains the main flavor.

Frequently Asked Questions

Why are my zucchini noodles watery?

Zucchini contains a lot of water, which comes out when it is salted or heated. Let the raw strands drain briefly, pat them dry, and cook them in a wide skillet without overcrowding. Lift the cooked noodles out of any liquid before adding pesto. If the plated dish sits for a long time, it may release more moisture, so serving promptly also helps.

Can I make the components ahead?

You can prepare the pesto and halve the tomatoes ahead, storing them separately in covered containers in the refrigerator. Spiralize the zucchini shortly before cooking if possible, since cut strands gradually release moisture. If you prepare them earlier, keep them well drained and dry them again before they enter the skillet. Toss everything together just before serving for the best texture.

Can I serve the zucchini noodles cold?

Yes. Skip the skillet for a fully raw version, but salt, drain, and dry the zucchini carefully first. Toss with pesto and tomatoes just before serving so the noodles stay crisp. The flavor will be fresher and the texture firmer than the warm recipe. Add basil and Parmesan at the end in the same way, and keep the dish chilled until it is served.