Zucchini noddles with pesto and cherry tamatoes

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