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a generous tangle of green zucchini noodles glossed with pesto and dotted with halved cherry tomatoes, shown in a wide horizontal shot in a shallow white bowl with a sprinkle of Parmesan and basil, on a rustic wood table, bright natural light, shallow depth of field, landscape orientation

Zucchini Noodles with Pesto

Spiralized zucchini with fresh basil pesto and cherry tomatoes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 zucchini spiralized
  • 0.33 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 1 tbsp olive oil
  • 2 tbsp grated Parmesan
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the zucchini noodles and saute for 2 to 3 minutes, just until barely tender.
  3. Stir in the pesto and cherry tomatoes and toss to coat, cooking 1 minute more.
  4. Season with salt and pepper.
  5. Top with Parmesan and serve right away before the zoodles release too much water.

Notes

Don't overcook. Two minutes is plenty or the noodles turn soggy.