Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is summer in a bowl—cool, clean zucchini noodles kissed with aromatic pesto and crowned with bursts of juicy cherry tomatoes. Light and herbaceous, it’s the kind of meal that leaves you satisfied without slowing you down. Each forkful delivers crunch, creaminess, and pop, wrapped in an elegant green swirl. Whether you're chasing simplicity or craving garden-fresh flavors, this recipe is a refreshing twist on traditional pasta.

Why It’s Simple and Speedy

Zoodles cook in minutes—literally. With no need to boil water or prepare a complicated sauce, this dish comes together faster than most takeout orders. Just spiralize, sauté briefly, toss with pesto, and serve. You can use store-bought pesto for ease, or blitz your own in under 5 minutes. Bonus: no gluten, no fuss, and minimal cleanup. It’s ideal for busy weekdays, lazy weekends, or last-minute dinner inspiration.

Why It’s Ideal for Meal Prep

Zucchini noodles hold up surprisingly well with the right care:

  • Prep zoodles and store in paper towel-lined containers to absorb moisture

  • Keep pesto separate until serving, or toss just before reheating

  • Cherry tomatoes retain their brightness and texture after a gentle warm-up

  • Works cold as a lunch salad or warm as a cozy bowl

It’s low-carb, nutrient-rich, and versatile—perfect for batch prepping in hot weather or when you’re craving light meals throughout the week.

Optional Toppings and Protein Pairings

You can elevate this dish with flavor-packed add-ons that keep the spirit intact:

  • Grilled shrimp, chicken, or salmon for lean protein

  • White beans or chickpeas for plant-based substance

  • Crumbled goat cheese or shaved parmesan for creamy tang

  • Toasted pine nuts or sunflower seeds for crunch

  • Avocado slices or soft-boiled eggs for richness and balance

Play with textures and temperatures to make each version feel new.

Zucchini Noodles with Pesto and Cherry Tomatoes

Recipe

 

Ingredients:

  • 2 medium zucchinis, spiralized

  • 1 cup cherry tomatoes, halved

  • ½ cup pesto (store-bought or homemade)

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Fresh basil leaves (optional, for garnish)

  • Parmesan cheese (optional)

Instructions:

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

  2. Add zucchini noodles and sauté for 2–3 minutes until just tender but still firm.

  3. Add cherry tomatoes and cook for another minute.

  4. Remove from heat and toss with pesto. Season with salt and pepper.

  5. Garnish with basil and parmesan, if desired. Serve warm or chilled.

Nutrition Facts (Per Serving)

  • Calories: 290 kcal

  • Protein: 8 g

  • Total Fat: 24 g

  • Saturated Fat: 3 g

  • Carbohydrates: 14 g

  • Dietary Fiber: 4 g

  • Sugars: 6 g