Pesto Zoodles with Cherry Tomatoes

Name: Pesto Zoodles with Cherry Tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 medium zucchinis; 1 cup cherry tomatoes, halved; 1/2 cup fresh basil pesto; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Quick Healthy Recipes

I've always been fascinated by how a simple dish can transform with just a few fresh ingredients. When I decided to make pesto zoodles with cherry tomatoes, I was pleasantly surprised by how light and flavorful it turned out. The zucchini noodles absorb the vibrant pesto, while the burst of sweetness from the cherry tomatoes adds a delightful contrast. Not only is this dish a quick and easy option for busy evenings, but it also feels fresh and gourmet. I can’t wait for you to try it!

Created by

Emily

Last updated on 2026-02-07T23:30:28.455Z

Making pesto zoodles has become one of my go-to meals thanks to its simplicity and flavor. I love how quickly the zucchini cooks, and the vibrant green of the pesto makes every plate look stunning. I found that by sautéing the zoodles just lightly, they maintain a great texture without becoming soggy, which is key to keeping the dish enjoyable.

One of the best tips I can share is to use freshly made pesto if possible. The difference in flavor is noticeable, and it really elevates the dish, making it feel special without much extra effort. Pairing it with cherry tomatoes that burst in your mouth adds a lovely touch of freshness that I know you’ll appreciate!

Why You'll Love This Recipe
Quick and nutritious meal that can be made in under 30 minutes
A beautiful and colorful dish that is sure to impress
Perfect for a light lunch or a satisfying dinner

Zoodle Preparation Tips

The key to creating perfect zoodles lies in the method of spiralizing. A spiralizer yields long, consistent noodles, which help retain the dish's visual appeal. If using a julienne peeler, aim for uniformity in thickness to ensure even cooking. When using zucchini, select medium-sized ones with a bright skin and minimal blemishes. Avoid overripe zucchinis as they can result in a watery texture, detracting from the dish.

Another crucial factor to consider is moisture. Zucchini has a high water content that can lead to soggy zoodles if not handled properly. To combat this, consider lightly salting the zoodles and letting them sit for ten minutes before cooking. This allows some moisture to draw out, which you can pat dry with a paper towel. Less moisture means a firmer, more enjoyable texture in your final dish.

The Role of Pesto

When selecting pesto, the quality can dramatically elevate your dish. Fresh basil pesto, made with high-quality olive oil, fresh basil leaves, garlic, pine nuts, and Parmesan cheese, provides a depth of flavor that pairs beautifully with zoodles. Store-bought options are also convenient—just check for pesto without added preservatives. A homemade version can take your meal from simple to gourmet in minutes, making the extra effort worthwhile.

Consider that the pesto's oil aids in coating the zoodles, helping every noodle benefit from the herbaceous flavor. When mixing the pesto with the zoodles, doing so off the heat prevents it from breaking down into an oily mess and keeps the vibrant color intact. Always taste before serving; sometimes, a pinch of salt can enhance the flavors and provide a better balance with the sweet cherry tomatoes.

Serving Suggestions and Variations

For a heartier meal, consider adding protein such as grilled chicken, shrimp, or chickpeas to your pesto zoodles. Not only do they complement the dish, but they also create a well-rounded, satisfying dinner. Top with toasted pine nuts or walnuts for a satisfying crunch and enhanced flavor. A sprinkle of fresh Parmesan cheese can also elevate the dish to new heights.

This recipe's versatility is one of its best features. Swap in other seasonal vegetables like asparagus or bell peppers for additional color and nutrients. You can also substitute the cherry tomatoes with sun-dried tomatoes for a richer flavor. If you're looking to keep it vegan, try nutritional yeast instead of cheese to maintain that savory umami edge without dairy.

Ingredients

For the Pesto Zoodles

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

Feel free to add grilled chicken or shrimp for extra protein!

Steps to Prepare

Prepare the Zoodles

Using a spiralizer, turn the zucchinis into zoodles. If you don't have a spiralizer, a julienne peeler works just as well.

Cook the Zoodles

In a large skillet, heat the olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes until just tender but still al dente. Season with salt and pepper.

Add Pesto and Tomatoes

Remove the skillet from heat and gently mix in the pesto and cherry tomatoes until everything is well coated. Allow the residual heat to warm the tomatoes slightly.

Serve

Transfer the pesto zoodles to plates, drizzling with a little extra olive oil if desired, and enjoy your fresh and vibrant meal!

Garnish with additional basil if you'd like!

Pro Tips

For a creamier texture, consider adding a dollop of ricotta or a sprinkle of grated Parmesan just before serving.

Storage and Make-Ahead Tips

Pesto zoodles are best enjoyed fresh, as the noodles can become soggy if stored. However, you can prep your ingredients in advance. Spiralize the zucchini and store it in an airtight container in the fridge for up to two days. The pesto can also be made ahead and kept in the refrigerator for about a week, or frozen for longer storage. Just make sure to drizzle a little olive oil on the surface to prevent oxidation.

If you do have leftovers, store them separately from the pesto to help maintain the texture. Reheat gently in a skillet over low heat for 1-2 minutes, or enjoy them cold in a refreshing salad. If you find your zoodles watery after storage, simply sauté them for a minute to evaporate excess moisture before serving.

Troubleshooting Common Issues

If your zoodles turn out too watery, it likely means they were overcooked or not sufficiently drained before sautéing. Always aim for al dente texture—they should retain a bit of bite. If you notice excess moisture, drain the zoodles before mixing with pesto. A quick sauté over high heat can also help evaporate any liquid.

Pesto overpowering the dish can be an issue, especially if you've made it in larger batches. Start by mixing in half the pesto and toss. Taste before adding more to control the flavor balance, especially with the sweetness of the cherry tomatoes. Remember, you can always add more, but it’s hard to fix if you’ve added too much upfront.

Cooking Equipment Recommendations

Using the right equipment can streamline your cooking process. A spiralizer is an investment that pays off when making zoodles, but a julienne peeler or mandoline will work just as well if you're limited on space. Opt for a non-stick skillet for sautéing to ensure the zoodles don’t stick and come out evenly cooked.

Don’t overlook the importance of a good knife; a sharp chef’s knife is essential for halving the cherry tomatoes cleanly without squishing them. For mixing, a pair of tongs is handy, allowing you to coat the zoodles gently without breaking them. These tools can enhance your cooking experience, yielding better results in less time.

Questions About Recipes

→ Can I make the zoodles ahead of time?

Yes, you can spiralize the zucchinis a few hours in advance and store them in an airtight container in the fridge.

→ What can I substitute for pesto?

You can make a sunflower seed pesto for a nut-free option or use store-bought pesto for convenience.

→ Can I use other vegetables instead of zucchini?

Absolutely! Carrots or cucumber work well too and can provide a different flavor profile.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet before consuming.