Craving a light, healthy, and flavorful dish? Look no further than our Zucchini Noodles with Pesto and Cherry Tomatoes.
This recipe is a delightful twist on classic pasta, swapping traditional noodles for spiralized zucchini, paired with a vibrant homemade pesto and juicy cherry tomatoes.
Whether you’re following a low-carb diet or just looking to enjoy more veggies, this dish is a delicious and satisfying option
Why You’ll Love This Recipe:
Light and Healthy: Perfect for low-carb or gluten-free diets
Bursting with Flavor: The fresh pesto and cherry tomatoes add a zesty and sweet balance
Quick and Easy: Ready in just 20 minutes
Customizable: Add your favorite protein or veggies for a personalized touch
Nutritional Benefits: This dish is not only delicious but also packed with nutrients. Zucchini is low in calories and rich in vitamins A and C. The fresh basil provides antioxidants, while the nuts and olive oil offer healthy fats. It’s a guilt-free indulgence that nourishes your body and satisfies your taste buds.
Zucchini Noodles with Pesto and Cherry Tomatoes
- 31 Jan 2025
- 0 Comments
Ingredients
- 3 Zucchini medium-sized, spiralized
- 1 cup Cherry Tomatoes alved
- 2 cups Basil Leaves Fresh
- 1/4 cup Nuts pine nuts, walnuts, or almonds work wel
- 2 Garlic cloves
- 1/4 cup Parmesan cheese Grated or nutritional yeast for a vegan option
- 1/3 cup Olive Oil
- Salt to taste
- Pepper to taste
- Red pepper flakes Optional
Instructions
Prepare the Pesto
- In a food processor, combine basil, nuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped. Gradually add olive oil while blending until a smooth paste forms. Adjust seasoning with salt and pepper
Cook the Zucchini Noodles
- Heat a large skillet over medium heat. Add a splash of olive oil, then toss in the spiralized zucchini. Cook for 2-3 minutes, stirring gently, until just tender. Avoid overcooking to keep them crisp.
Combine Ingredients
- Add the pesto to the skillet with the zucchini noodles. Toss until evenly coated.
Add Cherry Tomatoes
- Stir in the halved cherry tomatoes and cook for an additional minute, allowing them to warm slightly without losing their shape.
Serve
- Transfer the zucchini noodles to serving plates. Garnish with additional Parmesan cheese, a drizzle of olive oil, and red pepper flakes if desired.
Serving Suggestions:
- Enjoy as a light main dish or pair with grilled chicken or shrimp for added protein
- Serve alongside a crisp green salad for a balanced meal
- Perfect for meal prep—just store the components separately and combine before eating
Tips and Variations:
- For added nutrition, include carrots or green peas
- Use moong dal instead of toor dal for a different texture
- Add a tablespoon of tamarind paste for a tangy twist
- For a creamier version, blend half the cooked dal before adding to the cabbage
Make-Ahead and Storage Tips:
- Store leftover pesto in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Keep spiralized zucchini in a sealed container lined with paper towels to absorb moisture.
- Reheat zucchini noodles gently in a skillet to avoid overcooking.
Our Zucchini Noodles with Pesto and Cherry Tomatoes is a testament to how simple ingredients can create an extraordinary dish. Perfect for busy weeknights or a light weekend meal, this recipe is sure to impress your family and friends.
Try it today and savor the fresh, vibrant flavors of this healthy creation.
We’d love to hear from you! Did you make this dish?
Share your experience or your own twist on the recipe in the comments below. Don’t forget to check out our other low-carb recipes and follow us on social media for more culinary inspiration.
Enjoy your fresh and flavorful bowl of Zucchini Noodles with Pesto and Cherry Tomatoes.
