Zucchini Noodles With Pesto and Cherry Tomatoes – A Light, Flavorful Weeknight Favorite

Zucchini noodles with pesto and cherry tomatoes bring together bold flavor and fresh textures in a dish that feels both comforting and light. It’s quick to make, easy to customize, and perfect for those nights when you want something satisfying without feeling weighed down. With a bright basil pesto, juicy tomatoes, and a sprinkle of Parmesan, every bite tastes like summer.

You can serve it as a main, a side, or a base for grilled chicken or shrimp. Best of all, it comes together in under 30 minutes with minimal fuss.

Zucchini Noodles With Pesto and Cherry Tomatoes - A Light, Flavorful Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 medium zucchini (firm and bright, for spiralizing)
• 2 cups fresh basil leaves (loosely packed)
• 1/3 cup pine nuts (or walnuts/almonds as a budget-friendly swap)
• 2–3 garlic cloves (to taste)
• 1/2 cup extra-virgin olive oil (plus more for sautéing)
• 1/2 cup freshly grated Parmesan cheese (or pecorino; use a vegan alternative if needed)
• 1 tablespoon lemon juice (plus zest if you like extra brightness)
• 1 pint cherry tomatoes (halved)
• Salt and black pepper (to taste)
• Red pepper flakes (optional, for a gentle kick)
• Fresh basil leaves (for garnish)
• Toasted pine nuts (optional, for serving)

Method

 

1. Spiralize the zucchini. Wash and trim the ends. Use a spiralizer to make noodles, or a julienne peeler if that’s what you have. Place the zoodles on a clean kitchen towel, sprinkle with a little salt, and let them sit for 10 minutes to release water.
2. Make the pesto. In a food processor, combine basil, pine nuts, garlic, lemon juice, and a pinch of salt. Pulse until roughly chopped. With the motor running, stream in the olive oil until smooth. Stir in the Parmesan and a few grinds of black pepper. Adjust salt and lemon to taste.
3. Prep the tomatoes. Halve the cherry tomatoes. If they’re very juicy, pat them dry. This helps keep the zoodles from getting watery.
4. Blot the zucchini. Gently squeeze the salted zucchini in the towel to remove excess moisture. Don’t wring too hard—just enough to keep the texture crisp-tender later.
5. Quick sauté. Heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini noodles and toss for 1–2 minutes. You want them just warmed and slightly softened, not fully cooked.
6. Add the tomatoes. Toss in the cherry tomatoes and cook for 1 more minute, just until they begin to glisten. Season with a pinch of salt and pepper.
7. Finish with pesto. Remove the skillet from heat. Add 3–4 tablespoons of pesto to start and gently toss to coat. Add more as needed so the noodles are lightly dressed, not drenched.
8. Taste and adjust. Add a squeeze of lemon, a pinch of red pepper flakes, and extra Parmesan if you like. Season with salt and pepper to balance the flavors.
9. Plate and garnish. Serve immediately with fresh basil leaves, a sprinkle of toasted pine nuts, and more grated cheese.

What Makes This Special

This dish shines because it’s simple but never boring. Fresh zucchini turns into tender “noodles” that soak up all the garlicky, herby pesto.

The cherry tomatoes add pops of sweetness and acidity, making the whole bowl feel balanced and vibrant. It’s a great go-to when you want pasta flavors without actual pasta. And if you’re cooking for mixed diets, it’s naturally gluten-free and easy to make dairy-free or vegan.

What You’ll Need

• 4 medium zucchini (firm and bright, for spiralizing)
• 2 cups fresh basil leaves (loosely packed)
• 1/3 cup pine nuts (or walnuts/almonds as a budget-friendly swap)
• 2–3 garlic cloves (to taste)
• 1/2 cup extra-virgin olive oil (plus more for sautéing)
• 1/2 cup freshly grated Parmesan cheese (or pecorino; use a vegan alternative if needed)
• 1 tablespoon lemon juice (plus zest if you like extra brightness)
• 1 pint cherry tomatoes (halved)
• Salt and black pepper (to taste)
• Red pepper flakes (optional, for a gentle kick)
• Fresh basil leaves (for garnish)
• Toasted pine nuts (optional, for serving)

Step-by-Step Instructions

1. Spiralize the zucchini. Wash and trim the ends.

   Use a spiralizer to make noodles, or a julienne peeler if that’s what you have. Place the zoodles on a clean kitchen towel, sprinkle with a little salt, and let them sit for 10 minutes to release water.

2. Make the pesto. In a food processor, combine basil, pine nuts, garlic, lemon juice, and a pinch of salt. Pulse until roughly chopped.

   With the motor running, stream in the olive oil until smooth. Stir in the Parmesan and a few grinds of black pepper. Adjust salt and lemon to taste.

3. Prep the tomatoes. Halve the cherry tomatoes.

   If they’re very juicy, pat them dry. This helps keep the zoodles from getting watery.

4. Blot the zucchini. Gently squeeze the salted zucchini in the towel to remove excess moisture. Don’t wring too hard—just enough to keep the texture crisp-tender later.
5. Quick sauté. Heat a large skillet over medium heat with a drizzle of olive oil.

   Add the zucchini noodles and toss for 1–2 minutes. You want them just warmed and slightly softened, not fully cooked.

6. Add the tomatoes. Toss in the cherry tomatoes and cook for 1 more minute, just until they begin to glisten. Season with a pinch of salt and pepper.
7. Finish with pesto. Remove the skillet from heat.

   Add 3–4 tablespoons of pesto to start and gently toss to coat. Add more as needed so the noodles are lightly dressed, not drenched.

8. Taste and adjust. Add a squeeze of lemon, a pinch of red pepper flakes, and extra Parmesan if you like. Season with salt and pepper to balance the flavors.
9. Plate and garnish. Serve immediately with fresh basil leaves, a sprinkle of toasted pine nuts, and more grated cheese.

Keeping It Fresh

Zucchini noodles are at their best right after cooking.

They release water as they sit, so plan to serve them promptly. If you need to prep ahead, spiralize the zucchini and store the raw noodles in a paper towel–lined container in the fridge for up to 2 days. Keep the pesto in a separate airtight jar with a thin layer of olive oil on top to prevent browning.

Assemble and warm everything right before serving for the best texture.

Why This is Good for You

• Light and nutrient-dense: Zucchini is low in calories but provides vitamin C, potassium, and fiber.
• Healthy fats: Olive oil and nuts in the pesto bring heart-healthy monounsaturated fats that help you feel satisfied.
• Antioxidants: Basil and tomatoes offer antioxidants like lycopene and flavonoids that support overall wellness.
• Gluten-free and flexible: Great for various dietary preferences, with easy swaps to make it dairy-free or vegan.

What Not to Do

• Don’t overcook the zoodles. They go from crisp to mushy quickly. A brief sauté is all you need.
• Don’t skip salting and blotting. Removing moisture upfront keeps the sauce from watering down.
• Don’t drown the noodles in pesto. Start with less and add gradually so the dish stays bright and balanced.
• Don’t use dull basil. Wilted or old basil turns the pesto flat and bitter. Fresh leaves make a big difference.
• Don’t cook the pesto. Heat dulls the fresh flavors.

  Toss it in off the heat for the best taste.

Recipe Variations

• Creamy pesto: Add a spoonful of Greek yogurt, ricotta, or a splash of coconut milk to the pesto for a silkier finish.
• Protein boost: Top with grilled chicken, seared shrimp, or white beans. For a vegetarian option, add sautéed mushrooms.
• Nut-free pesto: Use sunflower or pumpkin seeds instead of nuts.
• Dairy-free/vegan: Swap Parmesan for nutritional yeast or a dairy-free hard cheese. Add a pinch of miso for extra depth.
• Herb twist: Mix basil with parsley, cilantro, or mint for a new flavor profile.
• Roasted tomatoes: Roast cherry tomatoes with olive oil, salt, and pepper at 400°F (200°C) for 15–20 minutes to concentrate their sweetness.
• Half-and-half pasta: Combine zoodles with cooked spaghetti for more heft while keeping things light.

FAQ

Can I make the pesto without a food processor?

Yes.

Use a blender, or chop the basil, nuts, and garlic very finely with a knife and whisk in the oil. A mortar and pestle also works and gives a rustic texture that many people love.

How do I prevent soggy zucchini noodles?

Salt the noodles, let them sit, and blot well. Cook briefly over medium heat and add pesto off the heat.

Serving immediately is the best way to keep them crisp-tender.

What if I don’t have a spiralizer?

Use a julienne peeler or the thinnest setting on a mandoline. In a pinch, a regular vegetable peeler makes wide ribbons, which cook and taste just as good.

Can I use store-bought pesto?

Absolutely. Choose a high-quality brand with simple ingredients—basil, olive oil, nuts, Parmesan, garlic, and salt.

Taste it first and adjust with lemon or pepper to brighten the flavor.

How long will leftovers keep?

Leftovers are best within 1 day. Store them in an airtight container in the fridge. Reheat gently in a skillet, adding a touch of fresh pesto or lemon to revive the flavor.

What nuts work best for pesto?

Pine nuts are classic, but walnuts and almonds are great alternatives.

Toast the nuts lightly to enhance their flavor and reduce any bitterness.

Can I serve this cold?

Yes. For a chilled version, skip the sautéing, blot the zoodles very well, and toss with pesto and tomatoes. Add a bit more lemon juice and olive oil for a bright, salad-like feel.

Is this recipe keto-friendly?

It fits well with many low-carb approaches.

Keep an eye on tomato portions and use a moderate amount of nuts and cheese to match your goals.

Final Thoughts

Zucchini noodles with pesto and cherry tomatoes deliver big flavor with minimal effort. The combination of fresh basil, juicy tomatoes, and tender zoodles makes this a reliable weeknight staple. Keep the technique simple—don’t overcook, blot well, and finish with pesto off the heat.

From there, you can tailor it to your mood with proteins, different herbs, or a creamy twist. It’s the kind of dish you’ll come back to again and again because it’s easy, bright, and genuinely satisfying.