Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, low-FODMAP vegetable noodle dish that avoids bloating while delivering fresh herb flavors and nutrient density. This italian-inspired vegetarian (whole30) ready in about 23 minutes blends zucchini, fresh basil, walnuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 245 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 15 min Cook: 8 min Serves 2 Italian cuisine 245 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup halved cherry tomatoes and 1/4 tsp red pepper flakes. Sauté for 3 minutes until tomatoes soften and release juices, stirring occasionally.
  2. Step 2: While tomatoes cook, blend 1/2 cup fresh basil, 1/4 cup walnuts, 1 minced garlic clove, 1/4 tsp sea salt, and 1/8 tsp black pepper in a food processor until smooth. Add 1 tbsp olive oil if needed to blend.
  3. Step 3: Add zucchini noodles to the skillet with tomatoes. Toss with 1/2 cup basil pesto until coated. Cook for 2 minutes until noodles are tender but still firm, stirring constantly until the sauce thickens and clings to the noodles.

Frequently asked questions

How long does Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Basil-Pesto Zucchini Noodles with Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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