Zucchini Pesto Noodles

Transform your weeknight dinner with these vibrant zucchini pesto noodles! This light and healthy dish delivers all the comfort of pasta without the heaviness, featuring spiralized zucchini tossed in aromatic basil pesto and topped with juicy cherry tomatoes. Ready in just 15 minutes, it's the perfect guilt-free meal that tastes like it came from your favorite Italian restaurant.

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Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: Vegetarian

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 125kcal

Equipment

Ingredients

3 medium zucchini
⅓ cup basil pesto
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese optional

Instructions

Spiralize zucchini into noodles using a spiralizer or julienne peeler.
Heat olive oil in a large skillet over medium heat.
Add zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened.
Remove from heat and add pesto, tossing gently to coat all noodles evenly.
Season with salt and pepper to taste.
Transfer to serving plates and top with cherry tomatoes and Parmesan cheese if desired.

Notes

Pat zucchini noodles dry with paper towels before cooking to prevent excess moisture

Don't overcook the zucchini noodles as they'll become mushy and release too much water

Use store-bought pesto for convenience or make homemade for extra crispness

Cherry tomatoes can be halved and quickly sautéed for 1 minute for extra flavor

Substitute any spiral vegetable like yellow squash or sweet potato for variety

Add grilled chicken, shrimp, or pine nuts for extra protein

Recipe can be served cold as a cool pasta salad

Nutrition