Summer Recipe of 2024: Zucchini Noodles with Pesto and Cherry Tomatoes

As summer brings an abundance of fresh produce, Zucchini Noodles with Pesto and Cherry Tomatoes stands out as a light, healthy, and vibrant dish. This recipe transforms traditional pasta into a nutritious option by using zucchini noodles (or “zoodles”), which are low in carbs and calories while still providing a satisfying texture. Tossed in a homemade or store-bought pesto and complemented by the sweetness of cherry tomatoes, this dish is perfect for warm summer evenings. It’s a winner for its fresh flavors, simplicity, and health benefits!

Ingredients

Here’s your complete shopping list for Zucchini Noodles with Pesto and Cherry Tomatoes. All ingredients are wholesome, and I’ve included gluten- and dairy-free substitutes.

For the Dish:

• 4 medium zucchinis (to make about 4 cups of noodles)
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade; use a dairy-free version if needed)
• 2 tablespoons olive oil (extra virgin recommended)
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese or nutritional yeast for a vegan alternative
• Fresh basil leaves for garnish

Preparation Steps

Let’s break it down step by step:

1. Spiralize the Zucchini: Use a spiralizer or a vegetable peeler to create zucchini noodles. If using a peeler, slice the zucchini into thin ribbons.
2. Prepare the Cherry Tomatoes: Wash and halve the cherry tomatoes, placing them aside.
3. Make the Pesto: If making homemade pesto, blend fresh basil, garlic, pine nuts (or walnuts), olive oil, and Parmesan cheese (or nutritional yeast) until smooth.

Cooking and Baking Instructions

• Cooking Time: This dish cooks quickly, taking about 10 minutes.
• Sauté the Zoodles: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly softened but still al dente.
• Add Tomatoes and Pesto: Stir in the halved cherry tomatoes and pesto, cooking for another 2-3 minutes until the tomatoes are warmed and everything is well combined.
• Secret Tip: Do not overcook the zucchini noodles to maintain their crunch and freshness.

Serving Suggestions

Once everything is cooked, it’s time to serve:

1. Plate the zucchini noodles and top with additional cherry tomatoes.
2. If desired, sprinkle with grated Parmesan cheese or nutritional yeast for a cheesy flavor.
3. Garnish with fresh basil leaves for a lovely presentation.

Side Ideas: This dish pairs beautifully with grilled chicken, shrimp, or a side of garlic bread made from gluten-free bread if needed.

Additional Tips

• Flavor Boosters: Add crushed red pepper flakes for a bit of heat or lemon zest for brightness.
• Dietary Adaptations: To make it nut-free, use sunflower seeds instead of pine nuts in the pesto, or opt for a store-bought version that meets your dietary needs.
• Storage: Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid sogginess.

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In summary, Zucchini Noodles with Pesto and Cherry Tomatoes is a delightful summer dish that celebrates fresh, seasonal ingredients. It’s easy to prepare and offers a healthy alternative to traditional pasta while bursting with flavor. 

Fun fact

Zucchini is a versatile vegetable that can be enjoyed raw or cooked, and it’s low in calories while being a good source of vitamins A and C. Enjoy this refreshing dish this summer and savor every bite!