Zucchini Noodles with Pesto & Cherry Tomatoes is a light, fresh, and flavorful dish that makes a perfect low-carb alternative to traditional pasta. Packed with vitamins, fiber, and healthy fats, this dish is not only delicious but also incredibly easy to prepare. The zucchini noodles, also known as “zoodles,” provide a crisp and refreshing base, while the homemade pesto adds a rich, herby flavor. Juicy cherry tomatoes bring a touch of sweetness, making this meal a well-balanced and satisfying option for lunch or dinner.
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves
- ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- ¼ cup pine nuts (or walnuts as an alternative)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional, for a little heat)
Instructions:
- In a food processor, blend basil, Parmesan cheese, pine nuts, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
- In a large pan over medium heat, lightly sauté the zucchini noodles for 2–3 minutes until just tender. Avoid overcooking to keep them from becoming soggy.
- Toss in the halved cherry tomatoes and stir for another minute to slightly soften them.
- Remove the pan from heat and gently mix the pesto into the zucchini noodles until evenly coated.
- Garnish with extra Parmesan, fresh basil, or red pepper flakes for added flavor.
Tips:
- Don’t overcook the zoodles to keep them from getting too soft and watery. A quick sauté or serving them raw works best.
- For a protein boost, add grilled chicken, shrimp, or tofu.
- If you don’t have a spiralizer, use a vegetable peeler or julienne slicer to create thin zucchini strips.
- Store leftovers separately, as zucchini noodles can release moisture over time—mix them with the pesto just before serving.