Print

Fresh Zucchini Noodles with Creamy Pesto and Cherry Tomatoes

fresh zucchini noodles - featured image
Print Recipe

A quick and easy recipe featuring spiralized zucchini noodles tossed in a creamy pesto sauce with blistered cherry tomatoes, perfect for a light lunch or dinner.

Ingredients

Scale
  • 4 medium zucchinis, spiralized (about 600g / 1.3 lbs)
  • 1 cup cherry tomatoes (150g), halved
  • 1 cup packed fresh basil leaves (about 25g)
  • 1/4 cup pine nuts (30g), toasted lightly
  • 1/4 cup freshly grated Parmesan cheese (25g)
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil (80ml)
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons heavy cream or Greek yogurt (optional)

Instructions

  1. Wash and dry zucchinis. Using a spiralizer, create noodles from each zucchini. If unavailable, use a vegetable peeler to make long ribbons.
  2. Place zucchini noodles in a large bowl, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Gently squeeze noodles in a clean kitchen towel to remove water.
  3. Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, for 3–4 minutes until golden and fragrant. Set aside to cool.
  4. In a food processor, combine basil, toasted pine nuts, Parmesan, minced garlic, lemon juice, salt, and pepper. Pulse to combine.
  5. With the processor running, slowly drizzle in olive oil until smooth and creamy. Add heavy cream or Greek yogurt last and pulse a few more times to blend. Adjust seasoning to taste.
  6. Heat 1 tablespoon olive oil in a skillet over medium heat. Add halved cherry tomatoes and cook for 3–4 minutes until they start to blister and release juices.
  7. Add zucchini noodles to the bowl with pesto. Toss gently to coat without crushing the noodles.
  8. Add blistered cherry tomatoes and toss lightly to combine. Serve immediately with extra Parmesan and fresh basil if desired.

Notes

Remove excess moisture from zucchini noodles by salting and pressing to avoid sogginess. Use slow pulses when blending pesto to keep it creamy and avoid overheating. Lightly sauté cherry tomatoes to add sweetness without mushiness. For vegan version, substitute Parmesan with nutritional yeast and use coconut yogurt or cashew cream instead of dairy.

Nutrition

Keywords: zucchini noodles, pesto, cherry tomatoes, healthy, low carb, vegetarian, gluten-free, quick recipe

Find it online: https://atomicbite.com/fresh-zucchini-noodles-with-creamy-pesto-and-cherry-tomatoes-easy-homemade-recipe/