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A white bowl filled with zucchini noodles, vibrant green pesto, and halved cherry tomatoes, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.

Zucchini Noodles with Pesto and Cherry Tomatoes

Discover a healthy and delicious dinner option with our Zucchini Noodles with Pesto and Cherry Tomatoes recipe! This quick and easy low-carb meal is perfect for clean eating, featuring fresh zucchini noodles tossed in homemade pesto and juicy cherry tomatoes. Ready in just 20 minutes, it's an ideal choice for a light and flavorful meal. Perfect for vegetarians and those seeking gluten-free options, this recipe will satisfy your cravings while keeping things nutritious. Visit Satisfy Your Cravings for the full recipe and more healthy dinner ideas!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 4 Medium zucchinis, spiralized
  • 1 Cup Cherry tomatoes, halved
  • 1/2 Cup Homemade or store-bought pesto
  • 2 Tbsp Olive oil
  • 2 garlic cloves, minced
  • 1/4 Cup Grated parmesan cheese (optional)
  • Salt and pepper , to taste
  • Fresh basil leaves, for garnish

Equipment

  • Spiralizer (or julienne peeler) – for making zucchini noodles
  • Large skillet – for sautéing the noodles and combining ingredients
  • Cutting board – for prepping the zucchini and other ingredients
  • Knife – for slicing the cherry tomatoes and mincing the garlic
  • Measuring cups and spoons – for accurately measuring the pesto, olive oil, and seasonings
  • Wooden spoon or spatula – for stirring and tossing the noodles
  • Colander – for draining the zucchini noodles (if you choose to salt and drain them beforehand)
  • Paper towels – for patting the zucchini noodles dry after salting
  • Serving bowls or plates – for presenting the finished dish

Method
 

  1. Prepare the Zucchini Noodles:
    Start by spiralizing the zucchinis into noodles. If using store-bought zucchini noodles, give them a quick rinse and pat dry with paper towels to remove excess moisture.
  2. Sauté the Garlic:
    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
  3. Cook the Zucchini Noodles:
    Add the zucchini noodles to the skillet and toss to combine with the garlic. Cook for 3-4 minutes, stirring occasionally, until the noodles are just tender but still slightly crisp. Be careful not to overcook them as they can become mushy.
  4. Add the Pesto and Tomatoes:
    Reduce the heat to low and add the pesto and halved cherry tomatoes to the skillet. Toss everything together gently until the noodles are evenly coated with the pesto and the tomatoes are warmed through, about 2-3 minutes.
  5. Season and Serve:
    Season with salt and pepper to taste. If using, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately.