Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, light, and healthy dish that’s perfect for a low-carb, gluten-free meal. The zucchini noodles provide a crisp, refreshing base, while the creamy pesto sauce and sweet cherry tomatoes add a burst of flavor. Whether you’re looking for a light lunch or dinner, this dish is easy to prepare, packed with nutrients, and full of vibrant, savory flavors.

Ingredients

• 2 medium zucchinis, spiralized into noodles

• 1 cup cherry tomatoes, halved

• 1/4 cup pesto (store-bought or homemade)

• 1 tbsp olive oil (for sautéing)

• Salt and pepper to taste

• Fresh basil leaves (optional, for garnish)

• Grated Parmesan cheese (optional, for topping)

For the Pesto:

• 1 cup fresh basil leaves

• 1/4 cup pine nuts (or walnuts)

• 1/4 cup grated Parmesan cheese

• 2 garlic cloves

• 1/4 cup olive oil

• Salt and pepper to taste

• 1 tbsp lemon juice (optional, for a bright finish)

Preparation Steps

1. Make the Pesto

If making homemade pesto, combine the basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper in a food processor. Pulse until smooth, scraping down the sides as needed. Add lemon juice if you like a little extra brightness in the pesto. Set aside.

2. Prepare the Zucchini Noodles

Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a vegetable peeler to create thin strips. Place the zucchini noodles in a colander, sprinkle with a little salt, and let them sit for a few minutes to release excess moisture. Pat them dry with a paper towel.

3. Sauté the Zucchini Noodles

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they’re slightly tender but still crisp. Be careful not to overcook, as zucchini noodles can become mushy quickly. Season with salt and pepper to taste.

4. Combine the Pesto and Noodles

Once the zucchini noodles are cooked, remove them from the skillet and transfer to a large bowl. Toss the noodles with the pesto sauce until well coated.

5. Add the Cherry Tomatoes

Gently fold in the halved cherry tomatoes, allowing their sweetness to balance the savory pesto.

6. Serve

Serve the zucchini noodles warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese (if desired). Enjoy immediately!

Expert Tips

• Add Protein: For a more filling meal, you can add grilled chicken, shrimp, or tofu on top of the noodles.

• Make It Vegan: Use a dairy-free pesto (by omitting the Parmesan or substituting with nutritional yeast) to keep this dish vegan.

• Spicy Kick: For some heat, sprinkle red pepper flakes over the pesto before serving.

Why This Dish Works

Zucchini noodles are a great low-carb alternative to traditional pasta, and when paired with a creamy, flavorful pesto sauce, they create a satisfying and refreshing meal. The cherry tomatoes add a burst of sweetness, making each bite vibrant and balanced. This dish is light but filling, making it the perfect option for anyone looking for a healthy, yet flavorful meal.

Conclusion

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, nutritious, and delicious dish that’s quick to prepare and full of flavor. With the creamy pesto, sweet tomatoes, and crisp zucchini noodles, it’s a light and healthy meal that works perfectly for lunch, dinner, or as a side dish.