Go Back
Zucchini Noodles with Pesto & Roasted Tomatoes

Zucchini Noodles with Pesto and Roasted Tomatoes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 4 medium zucchini spiralized
  • 1 cup cherry tomatoes halved or left whole
  • 1/2 cup pesto sauce store-bought or homemade
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp fresh basil chopped
  • 1 tbsp olive oil divided
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Toss the cherry tomatoes with 1/2 tablespoon of olive oil, salt, and pepper. Roast for 10-15 minutes until blistered.
  • Spiralize the zucchini. Place the noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess moisture. Pat completely dry with paper towels.
  • Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 1 to 2 minutes until just warmed through. Do not overcook.
  • Remove the skillet from heat. Add the pesto sauce and gently toss to coat the noodles evenly.
  • Divide among plates. Top with roasted cherry tomatoes, grated Parmesan cheese, and fresh chopped basil before serving.