Zucchini Noodles with Pesto and Cherry Tomatoes Recipe

If you’re looking for a light, refreshing, and satisfying meal that’s bursting with flavor, Zucchini Noodles with Pesto and Cherry Tomatoes is the answer.

As someone who loves experimenting with healthy, low-carb alternatives, I’ve fallen head over heels for this dish. The zucchini noodles, also known as “zoodles,” perfectly mimic the texture of traditional pasta while keeping the dish fresh and light. Toss them with a vibrant pesto sauce and sweet cherry tomatoes, and you’ve got a meal that’s as delicious as it is colorful.

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This recipe is not only quick and easy to prepare but also a great way to sneak in some extra veggies while still satisfying your cravings for something comforting.

Whether you’re a pasta lover looking for a healthier option or simply someone who enjoys fresh, vibrant flavors, this dish is sure to become a favorite in your recipe rotation.

Ingredients

• 2 medium zucchinis, spiralized (or pre-made zucchini noodles)
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon pine nuts (optional)
• Fresh basil leaves for garnish
• Salt and pepper to taste
• Grated Parmesan (optional)

Kitchen Tools Needed

1. Spiralizer or Vegetable Peeler: A spiralizer is the easiest way to create long, noodle-like strands from zucchini. If you don’t have one, a julienne vegetable peeler will work as well, though it may take a little more time and effort to create noodles.
2. Large Skillet or Pan: You’ll need a large skillet to saute the zucchini noodles and toss them with the pesto.
3. Sharp Knife: A sharp knife will make slicing the cherry tomatoes and other ingredients much easier.
4. Cutting Board: A cutting board is essential for chopping and slicing your veggies.
5. Large Spoon or Tongs: For tossing the zucchini noodles and pesto together.
6. Small Bowl: A small bowl will come in handy if you’re preparing any toppings like extra Parmesan or crushed red pepper flakes.

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the cherry tomatoes, sprinkle with a pinch of salt and pepper, and sauté for 3-4 minutes until they begin to soften and blister. Remove from the skillet and set aside.

3. In the same skillet, add the remaining olive oil and the zucchini noodles. Sauté for 2-3 minutes, stirring gently to heat through without making them soggy.

4. Toss the zucchini noodles with the pesto until evenly coated.

5. Add the cherry tomatoes back to the skillet and stir gently to combine.

6. Plate the dish and garnish with pine nuts, fresh basil leaves, and grated Parmesan, if desired.

See Also >>>>> Healthy Cajun Shrimp Recipe

Tips and Tricks for Success

1. Avoid Soggy Zoodles: Zucchini can release a lot of moisture when cooked, making the noodles soggy. To prevent this, lightly salt the zucchini noodles and let them sit in a colander for 10-15 minutes to draw out excess water. Afterward, pat them dry with a paper towel before cooking.
2. Don’t Overcook the Zoodles: Zoodles cook quickly—just a light sauté for 1-2 minutes is enough to soften them while keeping a bit of crunch. Overcooking can make them mushy, so keep an eye on them!
3. Use Fresh, Quality Pesto: Homemade pesto is always the best choice for this dish, but store-bought pesto can also work well if you’re short on time.
4. Use Cherry Tomatoes at Room Temperature: For maximum sweetness and flavor, let your cherry tomatoes come to room temperature before adding them to the dish.
5. Add Protein for a Hearty Meal: If you’re looking to turn this dish into a more filling meal, add grilled chicken, shrimp, or tofu for a boost of protein. It will complement the pesto and make the dish even more satisfying.
6. Make it Vegan: If you’re looking to make this dish vegan-friendly, simply swap out the Parmesan in the pesto for nutritional yeast or a vegan cheese alternative.

Ingredient Substitutions and Variations

1. Zucchini Noodles Substitutes: If you prefer a slightly sweeter, more fibrous noodle alternative, try spaghetti squash. Roast it, then scrape out the strands to replace the zucchini noodles.
2. Pesto Variations: Nut-Free Pesto: While basil is classic, you can experiment with different herbs such as spinach, arugula, or mint for a unique twist on the pesto flavor.
3. Protein Add-ins: If you’re looking for a protein boost, grilled chicken breast is a great addition. Slice it thin and toss it with the zucchini noodles and pesto for a satisfying meal. For a lighter, seafood twist, sauté shrimp with garlic and olive oil, and add them to the zoodles for extra protein.
4. Vegetable Add-ins: Add sautéed spinach or kale for a nutrient-packed boost. Roasted red bell peppers add sweetness and a smoky flavor to the dish.

Related >>>>>>> Ground Beef Mongolian Noodles

Serving Suggestions

1. Serve with Grilled Protein: For a heartier meal, top your zucchini noodles with grilled chicken, shrimp, or salmon.
2. Pair with a Fresh Salad: Try a simple green salad with mixed greens, arugula, or baby spinach, dressed with olive oil, lemon juice, and a pinch of salt to keep the meal light and fresh.
3. Add a Side of Roasted Vegetables: Roasted vegetables such as bell peppers, asparagus, or mushrooms make a delicious accompaniment.
4. Serve with Crusty Bread or Garlic Bread: If you’re craving something more indulgent, serve the dish with a side of crusty bread or homemade garlic bread.
5. Top with a Protein-Packed Egg: For an extra protein boost, add a soft-boiled or poached egg on top of your zucchini noodles.

Storage and Reheating Instructions

Storage:

• Airtight Container: Store any leftovers in an airtight container to prevent moisture loss and keep the dish fresh. Zucchini noodles are best stored separately from the pesto, as the moisture from the zoodles can make the pesto watery over time.
• Refrigeration: Place the container in the refrigerator. It will keep for up to 2 days.
• Pesto Storage: If you have leftover pesto sauce, you can store it in a separate airtight container for up to 3-4 days in the fridge.

Reheating:

• Zucchini Noodles: Reheat the zucchini noodles on the stove over low heat for 1-2 minutes. You can add a small splash of water or olive oil to help them heat through without becoming too dry. Be cautious not to overcook the zoodles again, as they can become soggy.
• Pesto: Gently reheat the pesto in a small pan over low heat, stirring occasionally. If it seems thick, add a tiny bit of olive oil or water to loosen it up. You can also microwave it in short intervals, stirring between each, until warm.
• Combining Leftovers: If you’re reheating everything together, toss the zucchini noodles and pesto in a skillet for 1-2 minutes over medium heat, adding the cherry tomatoes and any additional ingredients just before serving to keep their texture intact.

Related >>>>>> Marry Me Chicken Pasta

Frequently Asked Questions

1. Can I use store-bought pesto instead of homemade?
   Yes, store-bought pesto can be a great time-saver! Just make sure to choose a high-quality pesto with fresh ingredients. If you’re making it at home, you’ll have more control over the flavor and can customize it to your liking.

2. Can I make this recipe ahead of time?
While zucchini noodles are best fresh, you can prepare the pesto and spiralize the zucchini in advance. Store the pesto in an airtight container in the fridge for up to 3 days and keep the zucchini noodles wrapped in paper towels to absorb excess moisture before refrigerating them.

3. Can I use other vegetables instead of zucchini?
Yes! If zucchini isn’t your thing, you can try using spaghetti squash, cucumber noodles, or even carrot noodles. Each will offer a slightly different flavor and texture but will still work beautifully with the pesto and tomatoes.

4. Is this dish gluten-free?
Absolutely! Zucchini Noodles with Pesto and Cherry Tomatoes is naturally gluten-free, making it a perfect option for anyone following a gluten-free diet.

5. Can I make this dish vegan?
Yes! Simply substitute the Parmesan in the pesto with nutritional yeast or a vegan cheese alternative, and you’ll have a fully plant-based dish.

6. What type of pesto is best for this recipe?
Traditional basil pesto works wonderfully, but you can also experiment with other types of pesto, such as sun-dried tomato pesto or kale pesto. The fresh herbs and rich flavors will blend beautifully with the zucchini noodles.

7. Can I add other vegetables to the dish?
Absolutely! Feel free to add sautéed mushrooms, spinach, or roasted bell peppers. These vegetables will enhance the flavor and provide more variety to the dish.

8. How can I store leftovers?
Store any leftover zucchini noodles and pesto separately in airtight containers in the refrigerator. The zucchini noodles should be eaten within 1-2 days for the best texture, while the pesto will keep for up to 3 days.

9. How do I avoid watery zucchini noodles?
Zucchini has a high water content, which can make the noodles soggy. To avoid this, lightly salt the zucchini noodles and let them sit in a colander for about 10-15 minutes to draw out excess moisture before cooking. Pat them dry with paper towels before sautéing.

10. Can I make this dish ahead and freeze it?
While zucchini noodles don’t freeze well due to their water content, you can freeze the pesto for up to 3 months. This allows you to make a large batch of pesto and use it for other recipes as well.

I’d love to hear how your Zucchini Noodles with Pesto and Cherry Tomatoes turned out!