Cherry Tomato Pesto Zucchini Pasta (Print View)

Zucchini noodles, cherry tomato pesto, and basil create a vibrant, fresh vegetarian main.

# Components:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 2 cups halved cherry tomatoes
03 - 2 cloves garlic, peeled
04 - 1 handful baby spinach (approximately 30 g)

→ Pesto

05 - 1 cup packed fresh basil leaves
06 - 1/2 cup grated Parmesan cheese
07 - 1/3 cup pine nuts (or walnuts)
08 - 1/4 cup extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Extra halved cherry tomatoes
12 - Extra basil leaves
13 - Additional grated Parmesan cheese (optional)

# Directions:

01 - In a food processor, combine fresh basil leaves, 1 cup of halved cherry tomatoes, peeled garlic cloves, grated Parmesan cheese, pine nuts, extra virgin olive oil, and lemon juice. Process until a smooth consistency is achieved. Season generously with salt and freshly ground black pepper to taste.
02 - Heat a large skillet over medium heat. Add the spiralized zucchini and cook, tossing gently, for 2-3 minutes until the zucchini is just tender. Avoid overcooking to prevent a mushy texture.
03 - Add the baby spinach to the skillet with the zucchini and continue to cook for 1 minute, until the spinach is wilted.
04 - Remove the skillet from the heat. Add the prepared cherry tomato pesto to the skillet with the zucchini and spinach. Toss gently until all ingredients are evenly coated with the pesto.
05 - Transfer the pasta to serving plates. Garnish with the extra halved cherry tomatoes, additional basil leaves, and optional grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 30 minutes for quick weeknight meals
  • Naturally gluten free and low carb alternative to traditional pasta
  • Bursting with fresh summer flavors
  • Versatile base that works with many proteins
02 -
  • Naturally gluten free perfect for those with celiac disease or gluten sensitivity
  • Low carb alternative with only 12g of carbohydrates per serving
  • Rich in vitamins A and C from the fresh vegetables
  • Can be prepared ahead with components stored separately
03 -
  • Always salt your zucchini noodles after cooking, not before, to prevent them from becoming watery.
  • For the most vibrant pesto, blanch your basil leaves in boiling water for 5 seconds, then shock in ice water before blending. This preserves the bright green color.
  • When selecting zucchini, choose medium sized ones as very large zucchini tend to have more seeds and create watery noodles.
  • For an extra layer of flavor, try adding a tablespoon of white miso paste to your pesto. It adds wonderful umami depth that complements the fresh vegetables perfectly.

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