Pesto Zucchini Noodles with Cherry Tomatoes
A fresh and colorful dish made with spiralized zucchini noodles, vibrant cherry tomatoes, and rich basil pesto.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian
Tongs For tossing the noodles and serving Mixing bowl For combining ingredients (if tossing off heat)
- 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
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.
- 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
