Description
Zucchini noodles with pesto and cherry tomatoes are a delightful, light meal that bursts with fresh flavors. This dish combines the satisfying crunch of spiralized zucchini with the aromatic richness of basil pesto and the sweetness of plump cherry tomatoes. Perfect for busy weeknights or casual gatherings, this recipe is both simple to prepare and visually stunning, making it a crowd-pleaser that transports you to sunlit Italian picnics.
Ingredients
Scale
- 2 medium zucchinis (spiralized)
- 1 cup cherry tomatoes (halved)
- 1/2 cup basil pesto
- 2 tbsp extra-virgin olive oil
- Salt and pepper (to taste)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
- Heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and sauté until softened, about 3-4 minutes.
- Lower the heat and stir in the pesto, allowing it to warm through.
- Toss in the zucchini noodles, cooking for 2-3 minutes until just tender but still al dente.
- Season with salt and pepper to taste. Serve immediately, garnished with Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (227g)
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg