Save This vibrant cherry tomato pesto zucchini pasta has transformed my weeknight dinners into something special without the heaviness of traditional pasta. The combination of fresh basil, sweet cherry tomatoes, and tender zucchini noodles creates a light yet satisfying meal that celebrates summer's bounty.
I first created this dish during a particularly abundant zucchini harvest from my garden. What started as a creative solution to use up vegetables has become my most requested summer recipe when friends come over for dinner on the patio.
Ingredients
- Fresh zucchini: choose firm medium sized ones with vibrant green skin for the best texture when spiralized
- Cherry tomatoes: look for plump bright colored tomatoes that yield slightly to pressure for maximum sweetness
- Fresh basil leaves: the aromatic heart of the pesto use bright green leaves with no brown spots
- Pine nuts: these buttery nuts add richness and authentic flavor to the pesto toast lightly for enhanced taste
- Extra virgin olive oil: invest in a good quality bottle as the flavor will shine through in this uncooked sauce
- Parmesan cheese: freshly grated provides salty depth opt for authentic Parmigiano Reggiano for best results
- Garlic: fresh cloves add essential pungency to the pesto choose firm heads with no sprouting
- Baby spinach: adds extra nutrition and beautiful color select crisp bright green leaves
- Lemon juice: brightens all the flavors use fresh squeezed for the cleanest taste
Instructions
- Prepare The Pesto:
- Add basil, 1 cup cherry tomatoes, garlic, Parmesan, pine nuts, olive oil, and lemon juice to your food processor. Pulse several times to break down ingredients, then blend continuously until you achieve a smooth but slightly textured consistency. The pesto should be vibrant red with flecks of green. Season with salt and pepper, starting with 1/4 teaspoon of each and adjusting to taste. The pesto should be bright and well balanced between savory, salty and slightly acidic.
- Spiralize The Zucchini:
- Wash zucchini thoroughly and trim both ends. Set up your spiralizer with the medium thickness blade for noodles that hold their shape. Spiralize each zucchini with steady pressure, creating long strands that resemble spaghetti. If using a julienne peeler, draw it lengthwise along the zucchini with firm, even pressure. Gently pat the zucchini noodles with paper towels to remove excess moisture, which helps prevent a watery final dish.
- Cook The Zucchini Noodles:
- Heat a large skillet over medium heat until you can feel warmth when holding your hand above it. Add the spiralized zucchini to the dry hot pan. Toss continuously using tongs for 2 to 3 minutes. The zucchini should soften slightly but maintain some firmness. Watch carefully as zucchini can quickly go from perfectly tender to mushy. You want the noodles to be just warmed through with a slight bite.
- Add The Spinach:
- Scatter the baby spinach over the zucchini in the skillet. Continue tossing gently with tongs for about 1 minute until the spinach wilts but still retains its bright green color. The heat from the pan and zucchini should be sufficient to wilt the spinach without additional cooking time. The spinach adds beautiful color contrast and nutritional value to the dish.
- Combine And Finish:
- Remove the skillet from heat completely. Add the cherry tomato pesto to the zucchini and spinach mixture. Using tongs, gently toss until all the noodles are evenly coated with the vibrant sauce. The residual heat from the pan will warm the pesto without cooking it, preserving its fresh flavor. The sauce should cling to each strand of zucchini creating a colorful, appetizing dish.
- Plate And Garnish:
- Divide the dressed zucchini pasta among four serving plates, twirling it slightly for height. Top each serving with a generous sprinkle of the reserved halved cherry tomatoes for bursts of freshness. Tear a few additional basil leaves over each plate for visual appeal and aromatic punch. Finish with a light dusting of additional Parmesan cheese if desired. Serve immediately while the contrast between warm noodles and fresh toppings is at its peak.
Save The first time I served this dish to my Italian grandmother, I was nervous about her reaction to this unconventional pasta. To my surprise, she not only approved but asked for the recipe. She told me it reminded her of summers in southern Italy when fresh produce was abundant and meals were light and vibrant. Now whenever I make it, I think of her garden and how food connects us across generations.
Storage Tips
This dish is best enjoyed immediately after preparation, but if you need to store leftovers, keep the components separate whenever possible. The zucchini noodles can be spiralized up to 2 days ahead and stored in an airtight container lined with paper towels to absorb moisture. The pesto stays fresh for up to 3 days in the refrigerator with a thin layer of olive oil on top to prevent oxidation. When ready to serve, briefly reheat the zucchini noodles in a dry skillet until just warmed through, then toss with room temperature pesto for the freshest flavor and texture.
Seasonal Adaptations
Summer Bounty Version: Use multicolored heirloom cherry tomatoes for visual appeal. Add fresh corn kernels cut straight from the cob for sweetness. Incorporate torn fresh mozzarella for a caprese inspired variation. Fall Harvest Twist: Replace some zucchini with spiralized butternut squash for heartier texture. Add toasted pumpkin seeds instead of pine nuts for seasonal flair. Incorporate sage leaves alongside or instead of basil for autumnal warmth.
Serving Suggestions
Turn this light pasta dish into a complete meal by pairing it with complementary sides and proteins. For an elegant dinner party, serve alongside grilled wild salmon fillets seasoned simply with lemon and herbs. The richness of the fish balances beautifully with the fresh vegetable pasta. For a family style meal, offer a platter of roasted garlic bread made with gluten free bread if needed for consistency. A simple arugula salad with shaved fennel and a light vinaigrette makes an excellent starter, preparing the palate for the bright flavors of the main dish. For wine pairing, choose a crisp Sauvignon Blanc or Pinot Grigio that echoes the fresh, herbaceous notes in the pesto.
Ingredient Substitutions
This recipe is wonderfully adaptable to dietary needs and ingredient availability. For a dairy free version, substitute the Parmesan cheese with nutritional yeast or dairy free Parmesan alternative, adjusting quantities to taste. The pine nuts can be expensive or difficult to find, so feel free to substitute with toasted walnuts, almonds, or even sunflower seeds for a nut free option. If fresh basil is limited, use a combination of basil and parsley, or try other herbs like cilantro for a completely different flavor profile. Yellow summer squash works beautifully in place of or alongside zucchini for color variation. For those who prefer some traditional pasta, blend the zucchini noodles with cooked gluten free pasta in a 50/50 ratio for added substance while maintaining the light, fresh character of the dish.
Save This light and flavorful dish is a perfect way to enjoy fresh summer produce. Serve it as a refreshing main course or a vibrant side dish.
Recipe FAQ
- → Can I use store-bought spiralized zucchini?
Yes, pre-spiralized zucchini is a convenient option. Just check for freshness and adjust sautéing time as needed.
- → What can I substitute for pine nuts in the pesto?
Walnuts or almonds work well as alternatives to pine nuts for a different but delicious flavor and texture.
- → How do I keep zucchini noodles from becoming soggy?
Cook the zucchini briefly, just 2–3 minutes, and avoid overcooking. Drain any excess liquid before tossing with pesto.
- → Is there a vegan option for Parmesan cheese?
Yes, you can substitute Parmesan with nutritional yeast to keep the dish vegan and maintain a cheesy flavor.
- → What proteins can I add to this dish?
Grilled chicken or shrimp are excellent additions if you want to add more protein while keeping flavors balanced.
- → Can this be made ahead of time?
For best texture, prepare the pesto in advance, but spiralize and sauté zucchini just before serving to prevent watering out.