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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
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Using a spiralizer, create zucchini noodles and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and soften (about 3–4 minutes).
  4. Increase the heat to medium-high, add the zucchini noodles, and cook for 2–3 minutes while stirring frequently.
  5. Reduce heat to medium, add pesto sauce and red pepper flakes. Toss to coat the noodles evenly and heat through for 2 more minutes.
  6. Season with salt and black pepper to taste. Remove from heat and transfer to serving plates.
  7. Top with grated Parmesan cheese and garnish with fresh basil leaves.
  8. 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.