Cherry Tomato Pesto Zucchini Pasta (Print Version)

Zucchini noodles tossed with cherry tomato pesto, basil, and Parmesan make a fresh, vibrant summer main.

# Components:

→ Cherry Tomato Pesto

01 - 2 cups cherry tomatoes, halved
02 - 1 cup fresh basil leaves, packed
03 - 2 cloves garlic, peeled
04 - 1/3 cup toasted pine nuts or walnuts
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Zucchini Pasta

09 - 4 medium zucchini, spiralized
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish

13 - Additional freshly grated Parmesan cheese, optional
14 - Fresh basil leaves
15 - Toasted pine nuts

# Directions:

01 - Combine halved cherry tomatoes, basil leaves, garlic, toasted pine nuts or walnuts, and Parmesan cheese in a food processor. Pulse until the mixture is roughly chopped. With the machine running, stream in olive oil until a chunky pesto forms. Season with salt and black pepper. Set aside.
02 - Use a spiralizer or julienne peeler to create zucchini noodles. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2 to 3 minutes until barely tender but still crisp. Season with salt and black pepper.
04 - Remove skillet from heat. Add the cherry tomato pesto and gently toss to evenly coat all zucchini noodles.
05 - Divide zucchini pasta among plates. Garnish with extra grated Parmesan, fresh basil leaves, and toasted pine nuts if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses fresh garden produce at its peak
  • Naturally gluten free plus low carb so you feel great after eating
  • Ready in 30 minutes for instant summer pasta satisfaction
  • Vibrant pesto with real depth and zing
  • No heavy sauces just pure vegetable brightness
02 -
  • High in fiber while being naturally low carb
  • Packed with lycopene from cherry tomatoes and antioxidants from basil
  • Super adaptable for allergies and preferences
03 -
  • Always pat your zucchini noodles dry to avoid watery sauce
  • Only sauté the zucchini until barely tender to keep the pasta feel
  • Pulse the pesto instead of blending smooth so the flavors pop in every bite
  • Do not skip toasting the nuts I once did and my pesto just was not the same

Return