These pesto zucchini noodles are a fresh, vibrant dish made with spiralized zucchini, roasted cherry tomatoes, and herb-forward cilantro pesto. Light yet flavorful, they bring together tender-crisp noodles, juicy tomatoes, and a creamy pesto coating in every bite.
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A Quick Look at the Recipe
✅ Recipe Name: Pesto Zucchini Noodles
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~210 per serving (estimated)
🥣 Main Ingredients: Zucchini noodles, cilantro pesto, cherry tomatoes, parmesan
📖 Dietary Info: Vegetarian; gluten-free; low-carb
👌 Difficulty: Easy - minimal prep with light roasting
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Perfect for quick lunches or easy weeknight dinners, this recipe comes together fast and requires minimal cooking. Roasting the tomatoes adds depth and sweetness, while tossing everything together off the heat keeps the zucchini noodles fresh and not watery.
If you enjoy light, vegetable-based meals like this, you may also like our Lentil Vegetable Soup, Breakfast Vegetable Stack, or Grilled Chicken Salad that highlight fresh ingredients and come together quickly.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Pesto Zucchini Noodles:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pesto Zucchini Noodles:
- Recipe Notes & Tips:
- How to Store:
- Pesto Zucchini Noodles FAQs:
- More Easy Dinner Recipes You'll Love
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- Pesto Zucchini Noodles
Why You'll Love these Pesto Zucchini Noodles:
Fresh and flavorful: Cilantro pesto coats the zucchini noodles with bold, herby flavor in every bite.
Light but satisfying: Zucchini noodles keep the dish fresh while roasted tomatoes add richness and balance.
Quick to make: Ready in about 20 minutes with minimal cooking and simple steps.
Great for warm weather: No heavy sauces or long cook times, making it perfect for summer meals.
Easy to customize: Add protein, swap the pesto, or adjust the spice level to suit your taste.
Key Ingredients:
- zucchini. Spiralized for a fresh, low-carb noodle base; salting and drying can help reduce excess moisture.
- cilantro pesto. Provides a vibrant, herbaceous flavor; use homemade pesto or your favorite store-bought variety.
- tomatoes. Roasted to intensify their natural sweetness and add a rich, flavor. Toss with olive oil and salt before roasting.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Pesto swap: Use basil pesto, spinach pesto, or arugula pesto instead of cilantro pesto.
- Add protein: Top with grilled chicken, shrimp, salmon, or chickpeas for a more filling meal.
- Dairy-free option: Skip the Parmesan or use a dairy-free cheese alternative.
- Extra vegetables: Add roasted bell peppers, mushrooms, or zucchini slices for more texture.
- Heat level: Increase or omit the red pepper flakes to adjust spice.
How to Make Pesto Zucchini Noodles:
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and a pinch of salt.
- Spread them on a baking sheet in a single layer. Roast for 10-15 minutes until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
- In a large bowl, add the spiralized zucchini noodles. Drizzle with the cilantro pesto and sprinkle the red pepper flakes over the noodles.
- Add the cherry tomatoes, then toss gently to combine and evenly coat the noodles with the pesto and spices.
- Sprinkle the grated Parmesan cheese over the top.
Recipe Notes & Tips:
- Reduce Moisture: Salt spiralized zucchinis lightly and pat them dry to prevent sogginess.
- Flavor Balance: Adjust red pepper flakes to suit your preferred spice level.
- Even Coating: Toss the noodles thoroughly with the pesto to ensure every strand is well-coated.
- Serving Suggestion: Serve immediately for the best texture; zucchini noodles can become softer if left to sit.
- Spiralizer Alternatives: If you don't have a spiralizer, try a julienne peeler or vegetable peeler for thin strips.
- Quick Sauté Option: If you prefer a warm dish, lightly sauté the zucchini noodles for 1-2 minutes before mixing with pesto and roasted tomatoes.
How to Store:
Refrigerate: Place any leftover pesto zucchini noodles in an airtight container and store in the refrigerator for up to 2 days.
Freezing: Freezing is not recommended as it can alter the texture of the zucchini noodles and roasted tomatoes.
Reheating Tips: If you prefer a warm dish, lightly sauté the noodles for 1-2 minutes after combining with the pesto, but note that reheating may alter the texture slightly.
Pesto Zucchini Noodles FAQs:
Pesto zucchini noodles stay firm when the zucchini is not overcooked or salted ahead of time. Tossing the noodles with pesto off the heat helps prevent excess moisture from releasing and thinning the sauce.
Pesto zucchini noodles can be served raw or lightly warmed, depending on preference. Lightly tossing them with warm roasted tomatoes softens the noodles slightly without making them soggy.
Thicker pestos, such as cilantro or basil pesto, work best for pesto zucchini noodles because they coat the noodles evenly without pooling liquid at the bottom of the bowl.
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Pesto Zucchini Noodles
Equipment
- Sheet pan
Ingredients
- 3 large zucchini, spiralized
- ½ cup cilantro pesto
- 1 cup cherry tomatoes
- ½ teaspoon red pepper flakes
- ¼ cup parmesan cheese
Instructions
- Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and a pinch of salt.
- Spread them on a baking sheet in a single layer. Roast for 10-15 minutes until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
- In a large bowl, add the spiralized zucchini noodles. Drizzle with the cilantro pesto and sprinkle the red pepper flakes over the noodles.
- Add the cherry tomatoes, then toss gently to combine and evenly coat the noodles with the pesto and spices.
- Sprinkle the grated Parmesan cheese over the top.
Nutrition
Notes
- Reduce Moisture: Salt spiralized zucchinis lightly and pat them dry to prevent sogginess.
- Flavor Balance: Adjust red pepper flakes to suit your preferred spice level.
- Even Coating: Toss the noodles thoroughly with the pesto to ensure every strand is well-coated.
- Serving Suggestion: Serve immediately for the best texture; zucchini noodles can become softer if left to sit.
- Spiralizer Alternatives: If you don't have a spiralizer, try a julienne peeler or vegetable peeler for thin strips.
- Quick Sauté Option: If you prefer a warm dish, lightly sauté the zucchini noodles for 1-2 minutes before mixing with pesto and roasted tomatoes.
Jake P says
This is one of the only ways I'll give up real pasta! Can't really tell the difference other than the freshness of the zucchini instead of the heaviness of normal pasta.