Zucchini Noodles with Pesto and Cherry Tomatoes
This vibrant and healthy zucchini noodle dish is tossed in rich, garlicky basil pesto and studded with juicy cherry tomatoes. It’s low-carb, quick to prepare, and bursting with Mediterranean flavor. Whether you serve it warm or cold, it makes a perfect light lunch, dinner, or side.
⏱️ Time:
Prep: 10 min
Cook: 5 min
Total: 15 min
Ingredients
2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
⅓ cup basil pesto (homemade or store-bought)
1 tbsp olive oil
Salt & black pepper, to taste
Optional: grated Parmesan, pine nuts, chili flakes
Instructions
1. Prep Noodles: Spiraling the zucchini into noodles. Pat dry with a paper towel to reduce moisture.
2. Sauté: Heat olive oil in a large skillet over medium heat. Add noodles and cook for 2–3 minutes until just tender.
3. Add Tomatoes: Toss in cherry tomatoes and cook 1–2 more minutes, just until warmed.
4. Toss with Pesto: Remove from heat and stir in the pesto until everything is coated.
5. Serve: Season with salt and pepper. Top with Parmesan or extras if desired.
Tips
Don’t overcook noodles—they release water and can get soggy.
Want it cold? Skip sautéing and serve as a raw salad.
Add grilled chicken, shrimp, or chickpeas for protein.
Nutritional Information
Calories: 240 kcal
Carbs: 10g
Protein: 5g
Fat: 20g
Fiber: 3g
Sugar: 5g
Sodium: 300mg