Zucchini Noodles with Pesto and Cherry Tomatoes
Looking for a refreshing and healthy meal? This dish of zucchini noodles with pesto and cherry tomatoes is a game changer. It's light, bright, and packed with flavor, making it a perfect choice for a warm day or a quick weeknight dinner.
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the Zucchini: Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
- Sauté Zucchini: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until just tender, stirring occasionally.
- Add Tomatoes: Toss in the halved cherry tomatoes and cook for an additional 2 minutes until they are slightly softened.
- Mix with Pesto: Remove from heat and add the basil pesto, stirring until the noodles are evenly coated. Season with salt and pepper to taste.
- Serve: Plate the zucchini noodles and top with grated parmesan cheese and fresh basil leaves, if desired. Enjoy your fresh, flavorful meal!
Cook’s tips
- Use a spiralizer with a medium blade for the best noodle texture.
- Do not overcook the zucchini noodles; they should be tender-crisp.
- Pat the spiralized zucchini dry with paper towels to remove excess moisture before cooking.
- If using store-bought pesto, check for saltiness and adjust seasoning accordingly.
Substitutions
- Use gluten-free pesto or make your own with nutritional yeast for a dairy-free version.
- Swap cherry tomatoes for sun-dried tomatoes for a more intense flavor.
- Add grilled chicken or shrimp for a protein boost.
- Use yellow squash or a mix of zucchini and yellow squash for color variety.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to refresh the noodles. Note that zucchini noodles can release water upon reheating, so drain excess liquid if needed.
FAQ
Can I use regular pasta instead of zucchini noodles?
Yes, you can substitute with your favorite pasta. Cook according to package instructions and toss with the pesto and tomatoes.
How do I make this recipe vegan?
Use a dairy-free pesto and omit the Parmesan cheese, or use a vegan Parmesan alternative.
Can I make the pesto from scratch?
Absolutely! Combine fresh basil, pine nuts, garlic, Parmesan, and olive oil in a food processor until smooth.
What can I do if my zucchini noodles become watery?
After spiralizing, salt the noodles and let them sit for 10 minutes, then squeeze out excess moisture before cooking. Also, avoid overcooking them.
