Zucchini Noodles with Pesto and Cherry Tomatoes
A light and flavorful vegetarian dish using zoodles as a pasta alternative, tossed with pesto and fresh cherry tomatoes.
Nutrition per serving
Ingredients
- 2 medium zucchinis, spiralized
- 2 tbsp pesto (ensure low sugar)
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Portion guidance
Serve as a light lunch or side dish.
Step-by-step method
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add minced garlic and cook until fragrant, about 30 seconds.
- 3
Add the zucchini noodles and cherry tomatoes to the skillet.
- 4
Sauté for 3-5 minutes, or until the zucchini noodles are tender-crisp. Be careful not to overcook.
- 5
Stir in the pesto, salt, and pepper.
- 6
Toss to coat evenly.
- 7
Serve immediately, garnished with Parmesan cheese if desired.
Smart substitutions
Swap
Zucchini noodles
Spaghetti squash or shirataki noodles
Swap
Pesto
A light vinaigrette or a creamy avocado sauce
Storage & reheating
Best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days but may become watery.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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