Pesto Zoodles with Cherry Tomatoes

Name: Pesto Zoodles with Cherry Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 medium zucchinis, spiralized; 1 cup cherry tomatoes, halved; 1/2 cup basil pesto; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Fast Weeknight Recipes

I absolutely adore this Pesto Zoodles with Cherry Tomatoes recipe! It combines the freshness of garden-fresh zucchini noodles with vibrant, succulent cherry tomatoes, all smothered in a rich pesto sauce. Not only is this dish incredibly easy to prepare, but it’s also light and nourishing—a perfect meal for any day of the week. I love how the zucchini zoodles soak up the pesto’s flavors, making every bite a delightful experience. Plus, it’s a quick 20-minute dish, making it ideal for busy evenings when I crave something wholesome and satisfying.

Created by

Luca

Last updated on 2026-02-07T14:48:22.771Z

When I first tried making zoodles, I was amazed at how easy it was to transform zucchini into noodles! The key lies in choosing fresh, firm zucchini and spiralizing it just before cooking. This retains the moisture while keeping the noodles crisp yet tender. Pairing them with cherry tomatoes adds a burst of sweetness that balances the rich pesto flavor beautifully.

I’ve also noticed that mixing the pesto with a splash of pasta water creates a perfect sauce that clings to every strand of zoodle. Each bite is a fresh explosion of flavor that leaves me wanting more. Trust me, once you try this, you’ll be hooked on zoodles!

Why You'll Love This Recipe
Fresh and vibrant flavors that brighten up any meal
Quick and easy prep makes it perfect for weeknight dinners
A healthy, low-carb alternative to traditional pasta

Mastering the Zoodle Technique

The quality of your zoodles is crucial for the overall texture of the dish. To achieve perfectly spiralized zoodles, make sure your zucchinis are fresh and firm. If you find the spiralizer challenging, a julienne peeler is an excellent alternative, producing long, thin strands. Just be aware that thinner zoodles may cook faster, so keep an eye on them to prevent mushiness.

When salting the zoodles, it’s important to let them drain adequately in the colander. Salting draws out moisture, which helps keep the zoodles crisp. Allow them to sit for around five to ten minutes, then gently pat them dry with a paper towel. This elevates the final dish by avoiding a watery sauce, which can dull the vibrant flavors.

Customizing Your Pesto Zoodles

While basil pesto is a classic choice, feel free to experiment with different pestos or homemade versions. For instance, a sun-dried tomato pesto can add a delightful richness, or a spinach-almond pesto offers a fresh and nutty alternative. You could also consider making your pesto nut-free by substituting seeds such as sunflower seeds or pumpkin seeds, making it suitable for those with nut allergies.

If you’re looking to add protein, grilled chicken or shrimp is a fantastic complement to this dish. Simply cook your protein of choice while sautéing the zoodles; this integration allows the flavors to mingle beautifully. Alternatively, chickpeas or white beans can be great vegetarian options for added protein and texture.

Storage and Reheating Tips

If you find yourself with leftovers, store the zoodles and sauce separately in airtight containers for up to three days in the refrigerator. This helps maintain the zoodles' texture without turning them mushy. To reheat, gently sauté the zoodles in a skillet over medium heat for just a couple of minutes, adding a splash of olive oil to bring them back to life without overcooking.

For a make-ahead option, you can spiralize the zucchinis the day before and store them in the fridge sealed in a container lined with a paper towel to absorb any excess moisture. This preparation makes it incredibly convenient to whip up this healthy dish on a busy weeknight.

Ingredients

For the zoodles and sauce

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1/2 cup basil pesto
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Prepare the Zoodles

Spiralize the zucchinis using a spiralizer or a julienne peeler. Once done, place the zoodles in a colander and sprinkle with a pinch of salt. Let them sit for about 5 minutes to release excess moisture.

Cook the Zoodles

In a large skillet, heat the olive oil over medium heat. Add the zoodles and sauté for 3-4 minutes until just tender. Be careful not to overcook them to avoid sogginess.

Combine with Pesto

Add the halved cherry tomatoes to the skillet with zoodles and cook for an additional minute. Remove from heat and stir in the basil pesto until well combined. If desired, add a splash of reserved pasta water for a creamier sauce.

Serve and Enjoy

Season with salt and pepper to taste. Serve immediately, garnished with extra basil if you like!

Pro Tips

For a boost of protein, consider adding grilled chicken or chickpeas to your zoodles. Additionally, using homemade pesto can elevate the flavor even further!

Flavor Enhancements

To enhance the flavor profile of your Pesto Zoodles, consider adding freshly grated Parmesan cheese, either stirred into the dish while cooking or sprinkled on top as a garnish. The cheese adds a savory, salty kick that complements the basil pesto beautifully. For a touch of acidity, a squeeze of fresh lemon juice just before serving can elevate the dish even further, balancing the richness of the pesto.

Another way to boost flavors is with fresh herbs. Adding chopped parsley or extra basil leaves before serving brightens the dish and introduces a fresh aroma. This is especially important if the pesto has been refrigerated; fresh herbs will enliven the overall experience and make it taste newly made.

Serving Suggestions

Pesto Zoodles make a fabulous main course, but they also pair wonderfully with other dishes. Serve them alongside grilled fish or chicken for a complete meal that’s both satisfying and visually appealing. For a simple appetizer, smaller portions of zoodles topped with cherry tomatoes and pesto pair nicely with crusty bread or as part of a light antipasto platter.

You can also use the zoodles as a base for a salad. Allow the zoodles to cool, toss them with fresh mozzarella balls and a balsamic glaze, and you have a delightful salad that showcases the zoodles in a completely different light. It's a versatile dish that invites creativity in serving.

Questions About Recipes

→ Can I use store-bought pesto?

Absolutely! Store-bought pesto is convenient and adds great flavor. Just look for a high-quality brand.

→ How do I store leftover zoodles?

Leftover zoodles can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid mushiness.

→ Can I make this dish vegan?

Yes, you can use a vegan pesto or make your own using nuts, herbs, and nutritional yeast for a cheesy flavor.

→ What other vegetables can I add?

Feel free to add bell peppers, spinach, or even mushrooms for additional flavor and nutrition!