Zucchini Noodles with Pesto and Cherry Tomatoes Recipe

Zucchini noodles, or “zoodles,” offer a fresh and light alternative to traditional pasta, making this dish both low-carb and nutrient-rich. Paired with a homemade basil pesto and juicy cherry tomatoes, this vibrant, flavorful meal comes together in no time and provides a deliciously healthy option for lunch or dinner. Perfect for summer or anytime you’re craving something light and fresh, these zoodles are sure to become a favorite.

Ingredients

For the Zucchini Noodles:

  • 3 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved (a mix of red and yellow for color variety)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts (plus extra for garnish)
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • Optional: 1 tablespoon lemon juice (for added brightness)

Step-by-Step Instructions

1. Prepare the Pesto

Start by making the pesto, which forms the heart of this dish. In a food processor or blender, combine the 2 cups of fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 cloves of garlic. Pulse the mixture several times until the ingredients are finely chopped but still have texture.

With the processor running, slowly drizzle in 1/2 cup of extra-virgin olive oil. Continue blending until the pesto reaches your desired consistency—whether you prefer it thick and chunky or smooth and silky. Season the pesto with salt and pepper to taste. For a brighter, tangy flavor, stir in 1 tablespoon of lemon juice.

Once the pesto is ready, set it aside.

2. Prepare the Zucchini Noodles

Next, move on to the zucchini noodles, or zoodles. If you haven’t already spiralized the 3 medium zucchinis, use a spiralizer or vegetable peeler to create long, noodle-like strands. Zoodles are a great pasta substitute because they are low in carbohydrates and packed with nutrients like vitamins A and C.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the spiralized zucchini noodles. Sauté them for 2-3 minutes, stirring occasionally, until they are slightly softened but still retain a bit of bite—al dente, like pasta. Be careful not to overcook the zoodles, as they can quickly become watery. Season with salt and pepper to taste.

3. Assemble the Dish

With the zoodles cooked and the pesto ready, it’s time to bring the dish together. Remove the skillet from the heat and toss the sautéed zucchini noodles with a generous amount of the prepared pesto. Be sure to coat the noodles thoroughly, so every bite is infused with the rich, basil flavor.

Next, gently fold in the 1 cup of halved cherry tomatoes. The tomatoes add a burst of sweetness and a colorful contrast to the bright green zoodles and pesto.

4. Garnish and Serve

Transfer the pesto-coated zucchini noodles to individual serving plates. For an extra touch of texture and flavor, sprinkle the dish with additional pine nuts and some extra grated Parmesan cheese. This garnish adds a delightful crunch and a salty, cheesy finish.

Serve the zoodles immediately while they are warm, and enjoy the fresh, vibrant flavors of this healthy, vegetable-based dish.


Tips for Best Results

  • Protein Boost: For a more substantial meal, top your zucchini noodles with grilled chicken, shrimp, or tofu. The added protein makes this dish perfect for a heartier lunch or dinner.
  • Creamier Pesto: If you prefer a richer sauce, stir in 1-2 tablespoons of ricotta cheese or Greek yogurt into the pesto before tossing it with the noodles. This adds a creamy, luscious texture while keeping the dish light.
  • Pine Nut Alternatives: If you’re looking to switch things up or pine nuts are hard to find, you can substitute them with other nuts such as almonds or walnuts. Sunflower seeds also work well as a nut-free alternative.
  • Avoiding Watery Zoodles: To prevent zucchini noodles from becoming too watery, avoid overcooking them. A quick sauté is all they need to stay firm yet tender.

Nutrition Information (Per Serving)

This recipe yields approximately 4 servings, with the following estimated nutritional values per serving:

  • Calories: 350 kcal
  • Total Fat: 30g
  • Saturated Fat: 6g
  • Cholesterol: 10mg
  • Sodium: 230mg
  • Carbohydrates: 12g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 7g

Note: Nutrition values may vary based on specific ingredients and brands used.


Final Thoughts

Zucchini Noodles with Pesto and Cherry Tomatoes is a light, refreshing dish that is both flavorful and nutritious. With its vibrant basil pesto, juicy cherry tomatoes, and satisfying zucchini noodles, this recipe is perfect for a quick weeknight dinner or a healthy lunch option. The simplicity of the ingredients, combined with their fresh and natural flavors, makes this dish as wholesome as it is delicious. Best of all, it’s incredibly versatile, with easy ways to add protein or creaminess depending on your preferences.

Serve this dish on its own or pair it with a side salad for a complete, balanced meal. Enjoy!

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