Stunning Zucchini Noodles with Pesto and Cherry Tomatoes 3 Ways
Enjoy these light and fresh Zucchini Noodles tossed with vibrant pesto and sweet cherry tomatoes. This recipe offers a fantastic low-carb alternative to traditional pasta, perfect for a quick, flavorful meal that tastes like sunshine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: No-Cook Assembly
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup prepared basil pesto (homemade or store-bought)
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the zucchini noodles using a spiralizer or vegetable peeler to create noodle shapes.
- In a large bowl, combine the zucchini noodles and the halved cherry tomatoes.
- In a small bowl, whisk the pesto with the olive oil. This helps the pesto coat the noodles better.
- Pour the pesto mixture over the zucchini noodles and tomatoes.
- Gently toss everything together until the noodles are evenly coated.
- Season with salt and pepper to your liking.
- If using, sprinkle with Parmesan cheese before serving immediately.
Notes
- For the best texture, do not cook the zucchini noodles; serve them raw.
- If you prefer a slightly softer noodle, let the tossed noodles sit for 5 minutes before serving; the salt will draw out a little moisture.
- Use fresh, high-quality pesto for the best flavor outcome.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Approximately 7g
- Sodium: Varies based on pesto
- Fat: Approximately 30g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: To be calculated
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 4g
- Protein: Approximately 8g
- Cholesterol: Varies based on pesto