Pesto Zoodles with Cherry Tomatoes

Name: Pesto Zoodles with Cherry Tomatoes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 medium zucchinis; 1 cup cherry tomatoes, halved; 1/2 cup basil pesto (store-bought or homemade); 1 tablespoon olive oil; Salt and pepper to taste; Grated Parmesan cheese (optional)

Highlighted under: Fresh & Wholesome Recipes

I absolutely love making Pesto Zoodles with Cherry Tomatoes, especially on warm days when I crave something light and refreshing. The combination of the vibrant zucchini noodles with the rich and aromatic pesto is irresistible. Tossing in sweet cherry tomatoes adds just the right burst of flavor, making this dish a celebration of colors and tastes. It’s not just easy to prepare; it’s also a fantastic way to enjoy veggies without feeling heavy. Whether I’m serving it for a quick weeknight dinner or a casual gathering, it never fails to impress.

Created by

Anna

Last updated on 2026-02-07T21:02:28.989Z

When I first discovered zoodles as a pasta alternative, I was blown away by how versatile they could be. For my pesto zoodles, I typically spiralize fresh zucchini, which adds a wonderful crunch to the dish. Pairing it with a homemade pesto sauce made from fresh basil, garlic, and olive oil elevates the flavor in a delightful way. The cherry tomatoes, lightly sautéed, provide a burst of sweetness that complements the pesto perfectly.

The secret to a great serving of zoodles is to not overcook them; I find that a quick sauté really brings out their natural flavor and keeps them crisp. This method works beautifully to maintain the dish's fresh essence while delivering a satisfying meal in just minutes. I always feel good about serving this to family and friends.

Why You'll Love These Zoodles
Fresh, vibrant flavors that brighten up any meal
A healthy, low-carb alternative to traditional pasta
Quick and easy to make in under 15 minutes

The Art of Zoodling

Creating zoodles is not only fun but also a great way to enjoy the texture of pasta without the carbs. To achieve the best results, make sure to select firm and fresh zucchinis. When spiralizing, apply even pressure to get consistent, uniform noodles. If you find that your zoodles are too watery, after spiralizing, you can lightly salt them and let them sit in a colander for about 10-15 minutes; this helps draw out excess moisture, preventing a soggy dish.

When cooking zoodles, it's crucial to avoid overcooking them, as they can turn mushy quickly. Ideally, you want them to remain al dente. A good practice is to sauté them for no more than 3-5 minutes in the skillet after adding the pesto. Pay attention to them turning a vibrant green and slightly tender—this is when they are just right for serving.

Taste and Texture Enhancements

The homemade or store-bought basil pesto will significantly impact the flavor profile of your Pesto Zoodles. If you’re opting for homemade, consider adding some toasted pine nuts for an extra layer of richness. If you want to experiment, substitute the basil with arugula or spinach to create a different pesto sauce that complements the freshness of the zoodles, while still delivering a delightful kick.

Consider garnishing your zoodles with additional ingredients like toasted walnuts or pine nuts for a crunchy texture contrast. A squeeze of fresh lemon juice right before serving brightens the dish and enhances the vibrant flavors of the tomatoes and pesto. If you like it spicy, adding red pepper flakes can give a warming kick that perfectly balances the sweetness of the cherry tomatoes.

Ingredients

Gather these fresh ingredients to create a delightful dish:

Ingredients

2 medium zucchinis
1 cup cherry tomatoes, halved
1/2 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Grated Parmesan cheese (optional)

Once you have these on hand, you're ready to whip up a delicious meal!

Instructions

Follow these simple steps to make your Pesto Zoodles:

Prepare the Zoodles

Using a spiralizer, turn the zucchinis into zoodles. Set them aside.

Sauté Tomatoes

In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 2 minutes, until they are softened.

Combine and Serve

Add the zoodles to the skillet with the tomatoes. Drizzle the basil pesto over the top and toss everything gently for about 3 minutes until the zoodles are heated through. Season with salt and pepper, to taste.

Plate

Serve the zoodles hot, topped with grated Parmesan cheese if desired.

Enjoy your fresh and vibrant Pesto Zoodles!

Pro Tips

For a bit of heat, consider adding a pinch of red pepper flakes to the sautéing tomatoes.

Make-Ahead Tips

If you're looking to prepare this dish in advance, you can spiralize your zucchini and store them in an airtight container in the refrigerator for up to two days. Just be sure to keep the zoodles dry to avoid sogginess when it's time to cook. You can also prepare your pesto ahead of time; it can be refrigerated for about a week or frozen for extended use. This way, you can have a quick meal ready in minutes.

When reheating zoodles, it's best to do so on low heat to maintain their tender texture. Just add them back to the skillet with a splash of olive oil or a little water and sauté for about 1-2 minutes until heated through. Avoid microwaving them for too long, as that can lead to an overly watery outcome.

Serving Suggestions

Pesto Zoodles with Cherry Tomatoes make a fantastic stand-alone dish but can also be served as a side. Pair them with grilled chicken, shrimp, or your protein of choice for a more substantial meal. Consider adding a side salad drizzled with balsamic vinaigrette to complement the flavors and create a balanced plate.

For a more festive presentation during gatherings, feel free to layer the zoodles in large bowls, adding extra cherry tomatoes and colorful bell peppers on top. A sprinkle of fresh basil or microgreens provides a pop of color and a fresh aroma, making the dish not just tasty but also visually appealing.

Questions About Recipes

→ Can I use store-bought zoodles instead of making my own?

Yes, store-bought zoodles are a great time-saver and will work well in this recipe.

→ How do I store leftovers?

You can refrigerate the leftovers in an airtight container for up to two days. Just remember that zoodles can get watery, so it's best to eat them fresh.

→ What can I substitute for pesto?

If you don’t have pesto, you can use olive oil, garlic, and fresh herbs for added flavor.

→ Can I add other vegetables to this dish?

Absolutely! Feel free to add bell peppers, spinach, or any vegetables you enjoy.