Pesto-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts
Light, vibrant pasta alternative with herby pesto, sweet cherry tomatoes, and toasty pine nuts for a fresh spring meal. This italian-inspired pasta (low carb, vegetarian) ready in about 15 minutes blends halved cherry tomatoes, basil pesto, pine nuts 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately, ensuring each forkful has a balance of tomatoes, pesto, and pine nuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pesto-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts take to make?
Total time is about 15 minutes (10 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-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts?
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-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts?
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-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts 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 Pesto-Infused Zucchini Noodles with Cherry Tomatoes and Pine Nuts low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a light dinner! The pesto and tomatoes made it feel special without being heavy.
- ★★★★★
My kids asked for seconds on these zoodles—so easy to make and packed with flavor!
- ★★★★☆
Great recipe overall, but I wish the cherry tomatoes were added later to keep them crisp.
