Introduction
Zucchini noodles—affectionately called “zoodles”—are one of the easiest ways to enjoy pasta textures with a fraction of the carbs. This Zucchini Noodles with Pesto & Cherry Tomatoes recipe captures the essence of a summer pasta, swapping traditional wheat noodles for spiralized zucchini while delivering bold basil-pesto flavor and juicy bursts of cherry tomato. It’s light, bright, and ideal for anyone following a weight-loss or low-carb plan.
Unlike heavy pasta dishes, this zoodle bowl stays fresh and vibrant, making it an ideal lunch or light dinner. The pesto brings richness, the tomatoes add acidity, and a scatter of toasted pine nuts brings crunch. This dish is naturally gluten-free and can be adapted easily for a vegan diet if you substitute the Parmesan.
Ingredients
- 4 medium zucchini (about 700g), spiralized
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan (optional)
- 2 tbsp toasted pine nuts or chopped walnuts
- For the pesto: 2 cups fresh basil leaves, 1/3 cup pine nuts (or walnuts), 1/2 cup olive oil, 2 cloves garlic, 1/4 cup grated Parmesan (or nutritional yeast), salt & pepper, juice of 1/2 lemon.
Method
- Make the pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse while streaming in the olive oil until smooth. Taste and adjust seasoning. If you prefer a looser pesto, add more olive oil or a splash of water.
- Prepare the zoodles: Spiralize the zucchini and then gently pat with paper towels to remove excess moisture. This helps prevent a watery final dish.
- Quick sauté: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zoodles and sauté for 2–3 minutes until just tender—avoid overcooking to prevent mushiness.
- Toss with pesto: Remove the skillet from heat and immediately toss the warm zoodles with the pesto to coat evenly. Add cherry tomatoes and gently fold them in.
- Finish and garnish: Plate the zoodles, sprinkle with toasted pine nuts and Parmesan if using, and finish with a grind of black pepper and lemon zest.
Tips & Variations
- Dry zoodles: If you have time, salt the spiralized zucchini and let it sit in a colander for 10–15 minutes, then squeeze out excess water to keep the dish from becoming watery.
- Protein add-ons: Top with grilled shrimp, sliced chicken, or chickpeas to make it more filling.
- Vegan option: Replace Parmesan with nutritional yeast and ensure no animal products in your pesto.
- Shortcuts: Use store-bought pesto for convenience. Blanch the zoodles for one minute instead of sautéing if you prefer a slightly softer texture.
Nutrition (approx. per serving)
- Calories: 260
- Protein: 7g
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 3g
Serving & Storage
Serve immediately to enjoy the fresh texture of the zoodles. This dish doesn’t store as well if mixed with pesto—keep components separate if prepping in advance. Leftover pesto and raw zoodles can be stored for up to 3 days in the fridge, but recombine just before serving.
