Pesto Zoodles with Cherry Tomatoes

Name: Pesto Zoodles with Cherry Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 medium zucchinis; 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 love whipping up Pesto Zoodles with Cherry Tomatoes for a fresh and vibrant meal. This dish strikes the perfect balance between a light, healthy veggie plate and comforting pasta. The spiralized zucchini adds a delightful crunch while soaking up the creamy basil pesto. Toasting the cherry tomatoes enhances their sweetness, making each bite a burst of flavor. It's a quick recipe, perfect for busy weeknights or when I want something nutritious that doesn't compromise on taste.

Created by

Luca

Last updated on 2026-02-07T17:22:27.736Z

When I first tried making zoodles, I was pleasantly surprised by how well the zucchini mimicked the texture of traditional pasta. The vibrant colors and fresh tastes of the ingredients make it a feast for the eyes as well. I found that letting the cherry tomatoes blister a bit really brings out their natural sweetness, adding a perfect contrast to the herby pesto.

One of my favorite parts about this recipe is its versatility. You can easily add proteins like chicken or shrimp, or even throw in some nuts for an extra crunch. It's become a go-to in my kitchen, especially when I want to impress guests with something that's both delicious and healthy!

Why You'll Love This Recipe
Fresh, vibrant flavors that brighten any meal
Quick and easy preparation for busy nights
A healthy alternative to traditional pasta dishes

Perfecting Your Zoodles

When spiralizing the zucchinis, aim for a firm, fresh vegetable to ensure you get the best texture. Choose medium-sized zucchinis that are evenly shaped for zoodles that cook uniformly. If you find zoodles too watery, lightly salt them and let them sit for 10 minutes; this will draw out excess moisture without compromising flavor.

To prevent sogginess, resist cooking the zoodles for too long. Once they hit the skillet, just sauté for about 3-4 minutes until they soften slightly but still maintain a pleasant crunch, mimicking the al dente texture of traditional pasta.

Elevating Flavors with Pesto and Tomatoes

Using high-quality basil pesto is key to maximizing flavor in this dish. Homemade pesto can elevate this recipe significantly; however, store-bought varieties are convenient. Look for one that uses fresh ingredients and has a bright green color, which typically indicates quality. A sprinkle of toasted pine nuts after mixing can also enhance the nutty flavor in the dish.

Blistering the cherry tomatoes not only enhances their sweetness but also adds a nice contrast to the crunchy zoodles. If you're short on time, broiling the tomatoes for about 8-10 minutes can achieve a similar caramelization effect, offering a roasted flavor without the stovetop fuss.

Ingredients

For the Pesto Zoodles

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

Feel free to customize the veggies and add your favorite toppings!

Instructions

Prepare the Zoodles

Using a spiralizer, turn the zucchinis into zoodles. Set them aside in a large mixing bowl.

Cook the Tomatoes

Heat the olive oil in a skillet over medium heat. Add the halved cherry tomatoes and cook for about 5 minutes until they start to blister.

Combine Ingredients

Once the tomatoes are blistered, add the zoodles and pesto to the skillet. Toss everything together until well coated and heated through, about 3-4 minutes.

Serve

Season with salt and pepper to taste, then plate the zoodles immediately. Enjoy your fresh, vibrant meal!

Pair with a side salad for a complete meal.

Pro Tips

For an extra kick, add crushed red pepper flakes to the tomatoes while they cook!

Storage and Make-Ahead Tips

While zoodles are best enjoyed fresh due to their delicate texture, you can prep them in advance. Store raw zoodles in an airtight container with a paper towel to absorb moisture, keeping them fresh for up to 2 days. For cooked zoodles, consume leftovers within 1-2 days, reheating them gently to avoid mushiness.

If you're planning to make this dish for a gathering, consider doubling the recipe. Just be mindful not to overcrowd the skillet when cooking the tomatoes and zoodles. This ensures even cooking and that all elements heat through adequately.

Variations to Try

Feel free to personalize your Pesto Zoodles! Adding protein such as grilled chicken or shrimp can transform this into a full meal. Chopped nuts or grated cheese on top add crunch and flavor, while a squeeze of lemon juice brightens everything up.

For a spicy kick, toss in red pepper flakes with the tomatoes or finish with a drizzle of chili-infused oil. Alternatively, replace the basil pesto with sun-dried tomato pesto for a Mediterranean twist, offering a different flavor profile while still fitting the theme of light, fresh meals.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Just use a dairy-free pesto to keep it vegan-friendly.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat on the stove to maintain texture.

→ Can I use other vegetables besides zucchini?

Absolutely! Carrots, cucumbers, and bell peppers are great alternatives for zoodles.

→ What can I substitute for olive oil?

You can use avocado oil or any other cooking oil you prefer.