Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto

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

Light and fresh zucchini noodles tossed in a vibrant Whole30-compliant basil pesto with sweet cherry tomatoes for a satisfying vegetarian meal. This whole30-inspired vegetarian (gluten free, dairy free) ready in about 25 minutes blends halved cherry tomatoes, packed fresh basil leaves, 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 280 calories and feeds 4, 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.

Prep: 15 min Cook: 10 min Serves 4 Whole30 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Use a spiralizer or vegetable peeler to create noodles from 4 medium zucchinis, yielding about 4 cups zucchini noodles. Set aside.
  2. Step 2: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Pulse to finely chop.
  3. Step 3: With the processor running, slowly stream in 1/2 cup olive oil and 1 tbsp lemon juice until a smooth, vibrant pesto forms. Scrape down sides as needed.
  4. Step 4: Heat a large skillet over medium heat and add 1 tbsp olive oil. Add 1.5 cups halved cherry tomatoes and sauté for 3-4 minutes until they soften and release juices.
  5. Step 5: Add zucchini noodles to the skillet with tomatoes and sauté gently for 2-3 minutes until just tender but still firm.
  6. Step 6: Remove skillet from heat and toss noodles and tomatoes with 1/2 cup prepared basil pesto until well coated. Serve immediately.

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Frequently asked questions

How long does Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto?

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 Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto?

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 Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Zucchini Noodles with Cherry Tomatoes and Basil Pesto gluten free?

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

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