Print

Fresh Zucchini Noodles with Creamy Pesto and Cherry Tomatoes

zucchini noodles creamy pesto - featured image
Print Recipe

A light, fresh, and creamy zucchini noodle dish coated in a unique creamy pesto with bursts of sweet cherry tomatoes. Perfect for a quick, healthy, and flavorful meal served cold or at room temperature.

Ingredients

Scale
  • 4 medium zucchini, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 cup packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Wash and dry zucchini thoroughly. Using a spiralizer, create noodles from each zucchini. Place the noodles in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, gently squeeze the noodles in a clean kitchen towel to remove any remaining water (about 2-3 minutes).
  3. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally to prevent burning. Set aside to cool.
  4. In a food processor, combine basil leaves, toasted pine nuts, garlic, Parmesan cheese, cream cheese, lemon juice, and olive oil. Pulse until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.
  5. Transfer zucchini noodles into a large bowl. Add the creamy pesto and gently toss until noodles are evenly coated, being careful not to bruise the noodles.
  6. Fold in the halved cherry tomatoes, distributing them evenly.
  7. Serve immediately for best texture and flavor. If preparing ahead, store noodles and pesto separately and toss just before serving.

Notes

Salting zucchini noodles and letting them sit helps remove excess moisture and prevents sogginess. Toast pine nuts gently to avoid burning. If pesto is too thick, add olive oil or water a teaspoon at a time to loosen. Serve immediately or chill components separately and combine before serving. Vegan substitutions include replacing Parmesan and cream cheese with nutritional yeast and cashew cream or vegan cream cheese.

Nutrition

Keywords: zucchini noodles, creamy pesto, cherry tomatoes, healthy, low-carb, gluten-free, vegetarian, quick recipe, summer dish

Find it online: https://evabakery.com/fresh-zucchini-noodles-with-creamy-pesto-and-cherry-tomatoes-recipe-easy-homemade-guide/