There’s something magical about the vibrant colors and fresh flavors of summer, and nothing captures that essence quite like zucchini noodles with pesto and cherry tomatoes. This dish is not just a meal; it’s a celebration of simplicity and freshness. I remember the first time I made this for my family. The sun was shining, and I had just picked up some beautiful zucchinis from the farmer’s market. As I spiralized them into noodles, my kids watched in awe, their eyes wide with curiosity. When I tossed the noodles with homemade pesto and juicy cherry tomatoes, the kitchen filled with an aroma that made everyone gather around the table.
This dish is perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends. The combination of the tender zucchini noodles, the rich, nutty pesto, and the sweet burst of cherry tomatoes creates a delightful harmony of flavors. Plus, it’s a healthy option that even the pickiest eaters will love. So, let’s dive into this delicious recipe and bring a taste of summer to your table!
Ingredients List
4 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts)
2 garlic cloves, peeled
1/2 cup olive oil
Salt and pepper to taste
How to Prepare Zucchini Noodles with Pesto and Cherry Tomatoes
Step 1: Spiralize Zucchini
To start, grab your spiralizer and the zucchinis. If you don’t have a spiralizer, a vegetable peeler works just fine! Aim for thin, noodle-like strands. I love the way the noodles look when they’re fresh and curly. It’s like a little pasta party on my cutting board!
Step 2: Drain Excess Moisture
Once your zucchini is spiralized, place the noodles in a colander. Sprinkle them with a bit of salt and let them sit for about 15 minutes. This step is crucial as it helps draw out excess moisture. Afterward, pat them dry with a paper towel. Trust me, this makes a big difference in the final dish!
Step 3: Blend Ingredients for Pesto
Now, let’s whip up that delicious pesto! In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse the mixture until everything is finely chopped. The aroma will be heavenly, and you might find yourself sneaking a taste!
Step 4: Add Olive Oil to Pesto
With the processor running, slowly drizzle in the olive oil. This is where the magic happens! Keep blending until the mixture is smooth and creamy. Don’t forget to season with salt and pepper to taste. You want that perfect balance of flavors.
Step 5: Sauté Zucchini Noodles
In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté them for about 2-3 minutes. You want them just tender, not mushy. The smell of sautéing zucchini is one of my favorites—it’s like summer in a pan!
Step 6: Add Cherry Tomatoes
Next, stir in the halved cherry tomatoes. Cook for an additional 1-2 minutes until they soften slightly. The burst of sweetness from the tomatoes complements the zucchini perfectly. It’s a match made in culinary heaven!
Step 7: Toss with Pesto
Remove the skillet from heat and add your freshly made pesto to the zucchini noodles and tomatoes. Toss everything together until the noodles are well coated. This is where the dish comes alive with color and flavor!
Step 8: Serve
Finally, transfer your zucchini noodles with pesto and cherry tomatoes to serving plates. For an extra touch, garnish with more Parmesan cheese and fresh basil. It’s not just a meal; it’s a feast for the eyes and the taste buds!
Why You’ll Love This Recipe
Quick Preparation: This dish comes together in just 20 minutes, making it perfect for busy weeknights.
Fresh Flavors: The combination of zucchini, pesto, and cherry tomatoes creates a burst of summer flavors in every bite.
Healthy Ingredients: Packed with vegetables and healthy fats, this meal is both nutritious and satisfying.
Vegetarian-Friendly: A great option for vegetarians, this dish is hearty enough to please everyone at the table.
Customizable: Feel free to add your favorite proteins or veggies to make it your own!
Tips for Success
To make your zucchini noodles with pesto and cherry tomatoes truly shine, here are some pro tips I’ve gathered from my own kitchen adventures:
Selecting the Right Zucchini: Look for firm, medium-sized zucchinis with smooth skin. Avoid any that are soft or have blemishes. Fresh zucchinis will give you the best texture and flavor.
Adjusting Pesto Consistency: If your pesto is too thick, add a little more olive oil or a splash of water to achieve your desired creaminess. You want it to coat the noodles nicely without being too runny.
Proper Sautéing: Don’t overcrowd the skillet when sautéing the zucchini noodles. If necessary, cook them in batches to ensure they cook evenly and maintain their texture.
Enhancing Flavor: For an extra kick, consider adding a squeeze of lemon juice to the finished dish. It brightens the flavors and adds a refreshing touch.
Storing Leftovers: If you have any leftovers, store the zucchini noodles and pesto separately. This helps prevent the noodles from becoming soggy. They can be enjoyed cold or reheated the next day!
With these tips, you’ll be well on your way to creating a delicious and satisfying dish that everyone will love!
Nutritional Information Section
When it comes to enjoying a delicious meal, knowing the nutritional content can help you make informed choices. Here’s an estimated breakdown of the nutritional values for one serving of zucchini noodles with pesto and cherry tomatoes:
Calories: 250
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 3g
Protein: 6g
These values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this healthy dish knowing it’s packed with nutrients and flavor!
FAQ Section
As you prepare to make your zucchini noodles with pesto and cherry tomatoes, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers:
Can I use other vegetables instead of zucchini?
Absolutely! While zucchini is a star in this dish, you can also use other vegetables like carrots or sweet potatoes. Just spiralize them the same way, and you’ll have a colorful and nutritious alternative!
How do I store leftovers?
If you have any leftovers, store the zucchini noodles and pesto separately in airtight containers. This helps keep the noodles from getting soggy. They can be enjoyed cold as a salad or reheated gently in a skillet.
Can I make the pesto ahead of time?
Yes! You can prepare the pesto in advance and store it in the fridge for up to a week. Just make sure to cover it with a thin layer of olive oil to prevent browning. It’s a great time-saver for busy weeknights!
What can I substitute for pine nuts?
If you don’t have pine nuts on hand, walnuts or almonds work well as substitutes. They’ll still give you that nutty flavor without compromising the dish. Just toast them lightly for added depth!
How can I make this dish more filling?
To make your zucchini noodles with pesto and cherry tomatoes more filling, consider adding grilled chicken, shrimp, or chickpeas. These additions will boost the protein content and make it a heartier meal.
Spiralize Zucchini: Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
Drain Excess Moisture: Place the zucchini noodles in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to drain excess moisture. Pat dry with a paper towel.
Blend Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
Sauté Zucchini Noodles: In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender.
Add Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes until they are slightly softened.
Toss with Pesto: Remove the skillet from heat and add the prepared pesto to the zucchini noodles and tomatoes. Toss until everything is well coated.
Serve: Transfer the zucchini noodles with pesto and cherry tomatoes to serving plates. Garnish with extra Parmesan cheese and fresh basil if desired.
Notes
Enjoy your Zucchini Noodles with Pesto and Cherry Tomatoes, a delightful and healthy meal that’s bursting with flavor!
