Pin This vibrant cherry tomato pesto zucchini pasta brings together the fresh flavors of summer in a light yet satisfying dish. The spiralized zucchini creates tender noodles that perfectly capture the rich, chunky cherry tomato pesto for a gluten free alternative that doesn't sacrifice taste.
I first created this recipe during a particularly abundant zucchini harvest from my garden. What started as a creative way to use up extra vegetables has become our family's most requested summer dinner when temperatures soar and we crave something light yet satisfying.
Ingredients
- For the Cherry Tomato Pesto: Cherry tomatoes sweet little flavor bombs that create a juicier pesto than traditional recipes
- Fresh basil leaves: the classic pesto herb that adds bright aromatic notes
- Garlic cloves: look for firm bulbs without any sprouting for best flavor
- Toasted pine nuts: adds richness and texture but walnuts work beautifully too
- Freshly grated Parmesan: always grate your own for superior melting and flavor
- Extra virgin olive oil: splurge on good quality since this flavor shines through
- Salt and pepper: enhances all the other flavors
- For the Zucchini Pasta: Medium zucchini choose firm ones with unblemished skin for easiest spiralizing
- Olive oil: just enough to lightly cook the zucchini noodles
- Salt and pepper: simple seasonings let the vegetables shine
- For Garnish: Additional Parmesan adds extra savory notes and visual appeal
- Fresh basil leaves: brightens the finished dish with color and aroma
- Toasted pine nuts: provides delightful textural contrast
Instructions
- Prepare the pesto:
- Combine cherry tomatoes, basil, garlic, toasted pine nuts, and Parmesan in your food processor. Pulse carefully until you achieve a rough chop where ingredients are still identifiable but broken down. The secret is not to over process, as you want a chunky texture with visible bits of tomato. While the machine runs, drizzle olive oil in a slow stream until everything comes together into a vibrant sauce. Season with salt and pepper, tasting as you go to achieve the perfect balance.
- Create the zucchini noodles:
- Use a spiralizer to transform your zucchini into beautiful, curly noodles. The medium blade usually works best for pasta like texture. After spiralizing, take time to pat the zucchini noodles thoroughly with paper towels. This critical step removes excess moisture that would otherwise make your final dish watery. Some cooks even salt the noodles and let them sit for 10 minutes before patting dry for extra moisture removal.
- Sauté the zucchini:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add your prepared zucchini noodles to the hot pan, spreading them evenly rather than piling them up. The goal is a quick sauté of just 2 to 3 minutes. Watch carefully as they cook, looking for them to soften slightly while maintaining some firmness. They should remain bright green and have a slight crunch when done. Season with salt and pepper during cooking.
- Combine and serve:
- Remove the skillet from heat immediately once the zucchini reaches the perfect texture. Working quickly, add generous spoonfuls of your cherry tomato pesto, gently tossing everything together until the noodles are evenly coated with the vibrant sauce. The residual heat from the pan will warm the pesto without cooking it, preserving its fresh flavor. Transfer to serving bowls immediately to prevent overcooking from residual heat.
Pin My absolute favorite component is the cherry tomato pesto. Unlike traditional basil only versions, the juicy tomatoes create a sauce that clings beautifully to the zucchini strands. I discovered this combination after experimenting with ways to use the cherry tomatoes that overwhelm my garden each August. The first time I served it to my Italian grandmother, she requested the recipe immediately which felt like winning the culinary lottery.
Storage and Meal Prep
This dish is best enjoyed immediately after preparation, as zucchini noodles continue releasing moisture over time. However, you can prepare components ahead for quick assembly. Make the cherry tomato pesto up to three days in advance, storing it in an airtight container with a thin layer of olive oil on top to prevent oxidation. Spiralize the zucchini up to one day ahead, storing it between paper towels in a sealed container in the refrigerator. When ready to serve, simply sauté the prepared noodles and toss with the pesto.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. No pine nuts? Walnuts, almonds, or even sunflower seeds make excellent alternatives with different flavor profiles. For a dairy free version, nutritional yeast creates a surprisingly cheesy flavor without any animal products. Yellow summer squash works beautifully alongside or instead of zucchini for colorful variation. If fresh basil is scarce, a combination of parsley and mint creates a different but equally refreshing flavor profile.
Serving Suggestions
While delicious on its own, this zucchini pasta makes an excellent base for protein additions. Grilled chicken, sautéed shrimp, or chickpeas transform it into a heartier meal. For a beautiful summer dinner party, serve it alongside crusty artisan bread and a simple arugula salad dressed with lemon and olive oil. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly. For a stunning presentation, serve in shallow white bowls to showcase the vibrant colors.
Seasonal Adaptations
Summer Add fresh corn kernels and diced avocado for extra seasonal goodness
Fall Incorporate roasted butternut squash cubes and sage into the pesto
Winter Try using preserved summer tomatoes and add toasted breadcrumbs for texture
Success Stories
Many readers have shared their triumph with this recipe as their first successful vegetable noodle experience. The key seems to be the flavorful pesto that makes the zucchini noodles feel like a chosen delicacy rather than a pasta substitute. Parents frequently report that children who typically reject vegetables eagerly devour this colorful, flavorful dish. The most common feedback highlights how satisfying yet light the meal feels, perfect for hot summer evenings when appetites need gentle encouragement.
Pin This recipe is perfect for a light and healthy weeknight dinner, offering a burst of summer flavors.
Recipe Questions
- → How do I keep zucchini noodles from getting watery?
Pat the spiralized zucchini dry before cooking and sauté for only 2–3 minutes to keep them crisp and prevent excess moisture.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts or sunflower seeds work well as alternatives to pine nuts within the pesto, offering a similar texture and flavor.
- → What’s a good vegan option for Parmesan cheese?
Nutritional yeast can be used instead of Parmesan for a vegan-friendly and savory boost in the pesto mixture.
- → Is this dish suitable for gluten-free diets?
Yes, using zucchini noodles ensures the dish is naturally gluten-free, making it suitable for those with dietary restrictions.
- → What proteins can I add?
Try adding grilled chicken or chickpeas for extra protein, complementing the fresh vegetables and pesto in the dish.
- → How do I spiralize zucchini without a spiralizer?
Use a julienne peeler or a mandoline to create thin, noodle-like strips if a spiralizer isn’t available.