Pesto Zucchini Noodles
Transform your weeknight dinner with these vibrant pesto zucchini noodles! This 10-minute meal combines spiralized zucchini with aromatic basil pesto and juicy cherry tomatoes for a light yet satisfying dish that's both healthy and delicious. Perfect for busy evenings when you want fresh flavors without the fuss!
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Servings: 4
Calories: 89kcal
Equipment
Ingredients
- 3 medium zucchini
- ¼ cup basil pesto
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
Instructions
- Spiralize the zucchini using a spiralizer or create noodles using a vegetable peeler for ribbon-style strips.
- Heat olive oil in a large pan over medium heat.
- Add zucchini noodles to the pan and cook for 2 minutes, stirring gently until just softened.
- Remove from heat and add pesto, salt, and pepper. Toss well to coat evenly.
- Add cherry tomatoes and gently mix through.
- Garnish with fresh basil leaves if desired and serve immediately.
Notes
Don't overcook the zucchini noodles as they will become mushy and release excess water
Pat zucchini noodles dry with paper towels before cooking to prevent watery dish
Store-bought or homemade pesto both work well for this recipe
Can substitute cherry tomatoes with sun-dried tomatoes for more intense flavor
Add grilled chicken, shrimp, or pine nuts for extra protein
Best served immediately while zucchini noodles are still warm and crisp-tender
Nutrition
Serving: 1Cup | Calories: 89kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 165mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g