Pesto-Glazed Zucchini Noodles with Cherry Tomatoes
A light, vibrant pasta alternative featuring zucchini noodles coated in basil pesto and bursting with fresh cherry tomatoes. This italian-inspired vegetarian ready in about 20 minutes blends medium, spiralized zucchini, pesto, halved cherry tomatoes 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 210 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.
Ingredients
- 4 medium, spiralized zucchini
- 3 tbsp pesto
- 1 cup, halved cherry tomatoes
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 4 spiralized zucchini noodles and cook for 2 minutes until tender-crisp, then drain immediately and rinse under cold water.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Toss drained zucchini noodles with 3 tbsp pesto and 1 cup halved cherry tomatoes in the skillet. Cook for 2 minutes until tomatoes are slightly softened and pesto is warmed through, then stir in 2 tbsp fresh basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pesto-Glazed Zucchini Noodles with Cherry Tomatoes take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pesto-Glazed 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 Pesto-Glazed 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 Pesto-Glazed 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.
What goes well with Pesto-Glazed Zucchini Noodles with Cherry Tomatoes?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
