Zucchini Pesto Pasta with Cherry Tomatoes
Spiralized zucchini tossed in vibrant basil pesto with sweet tomatoes for a satisfying low-carb meal. This Mediterranean-inspired vegetarian recipe (low carb), ready in about 25 minutes, blends zucchini, fresh basil, 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
- 1 medium zucchini
- 1/2 cup fresh basil
- 1 tbsp pine nuts
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1/2 cup cherry tomatoes
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Spiralize 1 medium zucchini into noodles using a spiralizer, then pat dry with a clean kitchen towel.
- Step 2: Blend 1/2 cup fresh basil, 1 tbsp pine nuts, 1 clove minced garlic, 2 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper in a food processor until smooth.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium heat, add 1/2 cup halved cherry tomatoes, and cook for 3 minutes until slightly softened.
- Step 4: Add spiralized zucchini and 2 tbsp pesto to the skillet, tossing for 2 minutes until zucchini is tender but still firm, adding a splash of water if needed to prevent sticking.
Frequently asked questions
How long does Zucchini Pesto Pasta with Cherry Tomatoes 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 Zucchini Pesto Pasta 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 Zucchini Pesto Pasta 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 Zucchini Pesto Pasta 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 Zucchini Pesto Pasta with Cherry Tomatoes low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
