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Pesto Zucchini Noodles with Cherry Tomatoes

Pesto Zucchini Noodles with Cherry Tomatoes is a light, refreshing, and healthy twist on traditional pasta. This dish brings together the fresh crunch of spiralized zucchinis with the juicy sweetness of blistered cherry tomatoes, all tossed in a savory homemade pesto sauce. Topped with grated Parmesan and aromatic basil leaves, this meal is a vibrant celebration of summer flavors. Perfect for anyone looking to enjoy a low-carb, vegetarian main course that’s both nutritious and satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2 servings
Calories 270 kcal

Equipment

  • Spiralizer
  • Large skillet
  • Cooking spoon or spatula
  • Knife and cutting board
  • Measuring spoons

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cherry tomatoes halved
  • 1/4 cup pesto sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Using a spiralizer, create zucchini noodles and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and soften (about 3–4 minutes).
  • Increase the heat to medium-high, add the zucchini noodles, and cook for 2–3 minutes while stirring frequently.
  • Reduce heat to medium, add pesto sauce and red pepper flakes. Toss to coat the noodles evenly and heat through for 2 more minutes.
  • Season with salt and black pepper to taste. Remove from heat and transfer to serving plates.
  • Top with grated Parmesan cheese and garnish with fresh basil leaves.
  • Serve immediately and enjoy!

Notes

  • Use store-bought or homemade pesto depending on your preference.
  • You can add grilled chicken or shrimp for extra protein.
  • Perfect as a meal prep idea—store the zucchini noodles separately and combine when ready to eat.
  • For a vegan option, omit the Parmesan or use a dairy-free alternative.
  • Add pine nuts or toasted seeds on top for extra crunch and flavor.