Making healthy food look good.
Introduction
Imagine a plate piled high with bright green zucchini noodles. They are tossed in a fresh basil pesto. Juicy cherry tomatoes burst with sweetness. A handful of toasted pine nuts adds a light crunch. This zucchini noodles with pesto and cherry tomatoes recipe brings all the flavors of summer to your table.
You won’t miss heavy pasta. These “zoodles” are light, yet filling. They cook in minutes and soak up the vibrant pesto. The tomatoes add color and a pop of juice in every bite. This dish feels simple, yet looks elegant. It works for a quick lunch, a light dinner, or a side for a special meal.
In this article, you will learn:
- Why zucchini noodles make a great pasta substitute
- The health benefits of each ingredient
- A step‑by‑step guide to make perfect zoodles
- Tips for choosing and storing vegetables
- Creative variations and add‑ins
- How to prep ahead and store leftovers
- Serving suggestions and drink pairings
- Answers to common questions
By the end, you will know exactly how to make this easy, healthy, and colorful meal. Let’s get started on your new favorite zucchini noodles with pesto and cherry tomatoes recipe!
Ingredient Benefits
Zucchini (Zoodles)
- Low‑Carb & Low‑Calorie: Zucchini has just 19 calories per cup. It’s mostly water, so it feels light.
- Vitamins & Minerals: Rich in vitamin C, potassium, and vitamin A for immunity and eye health.
- Fiber: Provides about 1 g of fiber per cup, which aids digestion and helps you feel full.
Fresh Basil (Pesto Base)
- Antioxidants: Basil contains flavonoids that fight inflammation.
- Vitamin K: Supports bone health and blood clotting.
- Aroma & Flavor: Basil’s oils add a burst of summer freshness to your pesto.
Pine Nuts
- Healthy Fats: Rich in monounsaturated fats that support heart health.
- Protein & Magnesium: Provide protein and minerals for muscle and nerve function.
- Creamy Texture: When blended, they give pesto a smooth, rich mouthfeel.
Olive Oil
- Heart‑Healthy Fats: Extra‑virgin olive oil is high in monounsaturated fats and antioxidants.
- Flavor Carrier: It helps infuse the pesto with the flavor of basil and garlic.
Garlic
- Immune Boosting: Contains allicin, a compound known for its antimicrobial and antioxidant effects.
- Flavor Enhancer: Adds depth and a savory note to the pesto.
Parmesan Cheese (Optional)
- Protein & Calcium: Parmesan adds protein, calcium, and a salty, umami kick.
- Aged Cheese: Aged cheeses have more concentrated flavor, so a little goes a long way.
Cherry Tomatoes
- Vitamin C & Lycopene: Tomatoes offer vitamin C and the antioxidant lycopene, which supports skin and heart health.
- Juicy Sweetness: They burst with juice that balances the rich pesto.
Ingredients You’ll Need
- 4 medium zucchini, spiralized into noodles (about 8 cups zoodles)
- 2 cups fresh basil leaves, packed
- ⅓ cup extra‑virgin olive oil
- ¼ cup pine nuts, plus extra for garnish
- 2 garlic cloves, peeled
- ½ cup grated Parmesan cheese (optional; use vegan Parmesan for dairy‑free)
- Salt and black pepper, to taste
- 1 pint cherry tomatoes, halved
- Lemon wedges, for serving (optional)
Equipment Needed
- Spiralizer or julienne peeler (for zoodles)
- Food processor or blender (for pesto)
- Large mixing bowl
- Large sauté pan or skillet
- Wooden spoon or tongs
- Measuring cups and spoons
- Knife and cutting board
- Serving platter or bowls
Step‑by‑Step Directions
- Prepare the Zucchini Noodles (Zoodles)
- Wash the zucchini and pat dry.
- Trim the ends.
- Use a spiralizer or julienne peeler to make noodles.
- Place zoodles in a large bowl.
- Make the Basil Pesto
- In a food processor, combine basil, pine nuts, garlic, and Parmesan (if using).
- Pulse until coarsely chopped.
- With the motor running, slowly drizzle in olive oil until smooth.
- Season with salt and pepper to taste.
- Transfer pesto to a small bowl.
- Cook the Zoodles
- Heat a large skillet over medium heat.
- Add a drizzle of olive oil.
- Add zoodles and sauté for 2–3 minutes, stirring gently.
- Do not overcook; zoodles should stay firm.
- Remove from heat.
- Toss with Pesto
- Add pesto to the pan with zoodles.
- Use tongs or a spoon to toss until noodles are evenly coated.
- If the mixture seems dry, add a teaspoon of water or more olive oil.
- Add Cherry Tomatoes
- Gently fold in halved cherry tomatoes.
- Let them warm in the residual heat for one minute.
- Plate & Garnish
- Transfer zoodles to a serving platter or individual bowls.
- Sprinkle with extra pine nuts and Parmesan (if using).
- Grind fresh black pepper over the top.
- Serve with lemon wedges for a bright squeeze of juice.
Nutritional Information (per serving, serves 4)
- Calories: 240 kcal
- Carbs: 8 g
- Fat: 20 g
- Protein: 4 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 150 mg
Values approximate; varies by brand and portion size.
Tips for Perfect Zoodles
- Dry Zoodles Well: Pat spiralized zucchini dry with paper towels. This prevents soggy noodles.
- Do Not Overcook: Sauté just long enough to heat. Overcooking turns zoodles mushy.
- Use Fresh Basil: Fresh leaves give the best flavor and color. Avoid basil that is wilted.
- Adjust Pesto Consistency: If pesto is too thick, thin with a splash of water or olive oil.
- Toast Pine Nuts: Lightly toast pine nuts in a dry skillet for 2 minutes until golden for extra crunch.
Creative Variations
- Add Protein: Stir in cooked shrimp, grilled chicken, or white beans.
- Green Twist: Add a handful of spinach or arugula to the pesto for extra greens.
- Nut-Free Pesto: Swap pine nuts for sunflower seeds or walnuts.
- Spicy Kick: Add ½ tsp red pepper flakes to the pesto.
- Creamy Version: Stir in 2 Tbsp Greek yogurt or vegan cashew cream to the pesto.
Make‑Ahead & Storage
- Pesto: Store leftover pesto in an airtight jar. Drizzle a thin layer of olive oil on top. Keep in the fridge for up to 5 days or freeze in ice‑cube trays for months.
- Zoodles: Spiralize zucchini and store in a sealed bag in the fridge for up to 2 days. Pat dry before cooking.
- Assembled Dish: Best eaten fresh. Leftovers can be stored in an airtight container for one day. Reheat gently in a skillet.
How to Serve & Pair
- As a Main: Serve alone for a light meal or add protein (shrimp, chicken).
- As a Side: Pair with grilled fish, roasted chicken, or tofu.
- Bread Pairing: Offer slices of crusty bread or garlic toast.
- Drink Pairings: A crisp white wine like Pinot Grigio or a sparkling water with lemon complements the fresh flavors.
Frequently Asked Questions
- Can I eat zoodles raw?
Yes. Toss raw zoodles with pesto and serve cold for a salad. - How do I keep zoodles from getting soggy?
Pat dry before cooking and do not overcook. - Can I use store‑bought pesto?
Absolutely. Choose a high‑quality, fresh basil pesto. - Is this recipe gluten‑free?
Yes—zucchini replaces pasta and all other ingredients are naturally gluten‑free. - Can I make pesto without a food processor?
You can finely chop ingredients and mix by hand, though texture may be coarser.
Start This today!
Get Twirling!
Make this zucchini noodles with pesto and cherry tomatoes recipe tonight. Snap a pic, tag #PestoZoodleMagic, and share your fresh, colorful creation!
References
WebMD – Health Benefits of Pine Nuts
Healthline – 12 Health and Nutrition Benefits of Zucchini
Healthline – Basil: Nutrition, Health Benefits Uses and More
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