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Pesto Zucchini Noodles with Cherry Tomatoes

Pesto Zucchini Noodles with Cherry Tomatoes

A fresh and colorful dish made with spiralized zucchini noodles, vibrant cherry tomatoes, and rich basil pesto.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings

Equipment

Ingredients
  

  • 4 medium zucchini spiralized
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes halved
  • ⅓ cup basil pesto store-bought or homemade
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese optional, for topping
  • Crushed red pepper flakes optional, for heat

Instructions
 

  • Use a spiralizer to create zucchini noodles. Pat dry with paper towels to remove excess moisture and set aside.
  • In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add the cherry tomatoes and cook for 3–4 minutes until softened and slightly blistered.
  • Add the zucchini noodles to the skillet and toss with tongs. Cook for 2–3 minutes, just until tender but not soggy.
  • Turn off the heat and stir in the basil pesto. Toss until everything is evenly coated.
  • Season with salt and pepper to taste. Sprinkle with Parmesan and red pepper flakes if desired. Serve warm or at room temperature.

Notes

  • Avoid Soggy Noodles: Don’t overcook the zucchini—2–3 minutes is enough.
  • Make It Vegan: Use a dairy-free pesto and skip the Parmesan.
  • Add Protein: Toss in grilled chicken, shrimp, or white beans for a heartier meal.
  • Pesto Options: Try sun-dried tomato or arugula pesto for variation.
Keyword low-carb pasta, zoodles, zucchini
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