Pesto-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Light, vibrant pasta alternative with herby pesto, sweet cherry tomatoes, and toasty pine nuts for a fresh spring meal. This Italian-inspired pasta recipe (low carb, vegetarian), ready in about 15 minutes, blends zucchini, cherry tomatoes, basil pesto 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 240 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

• 2 medium, spiralized into noodles zucchini
• 1 cup, halved cherry tomatoes
• 3 tbsp basil pesto
• 1 tbsp pine nuts
• 1 tsp olive oil
• 1 clove, minced garlic
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tsp olive oil in a large skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 cups spiralized zucchini noodles and 1 cup halved cherry tomatoes; toss for 3 minutes until tomatoes just begin to soften and zucchini is tender-crisp.
3. Step 3: Stir in 3 tbsp basil pesto, 1 tbsp pine nuts, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 minute until pesto is warmed through and coats the noodles evenly.
4. Step 4: Serve immediately, ensuring each forkful has a balance of tomatoes, pesto, and pine nuts.