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Zucchini Noodles with Pesto & Cherry Tomatoes

A fresh, light vegetarian dish made with spiralized zucchini noodles tossed in homemade basil pesto and topped with juicy cherry tomatoes. A perfect low-carb, veggie-rich lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 18 minutes
Servings: 2
Course: Dinner, Light Meal, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis (spiralized into noodles)
  • 1/2 cup cherry tomatoes (halved)
  • 1 tsp olive oil
For the pesto:
  • 1 cup fresh basil leaves
  • 1/4 cup walnuts or sunflower seeds
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp lemon juice
  • Salt to taste

Equipment

  • Spiralizer(or peeler)
  • pan
  • Blender

Method
 

  1. Blend all pesto ingredients until smooth.
  2. Lightly sauté zucchini noodles in a pan with 1 tsp olive oil (2–3 minutes).
  3. Add pesto and cherry tomatoes. Toss gently.
  4. Serve immediately with a sprinkle of seeds or parmesan (if not vegan).

Notes

For a heartier version, add white beans or grilled tofu.