This recipe for zucchini pesto noodles was born last summer when I was doing the Whole 30, and it was the recipe that convinced me that yes, I could actually live life without pasta. Not forever, mind you, but a heaping plate full of tender zucchini noodles tossed with fresh pesto and sweet little cherry tomatoes is a whole lot of summertime deliciousness, and when you are right in the midst of fresh local zucchini and tomato season, it’s the right thing to do. Add to that the fact that it takes about 90 seconds of stove time and I think this recipe gets extra summer supper bonus points. So grab a zucchini – they have us surrounded at this point so that won’t be hard – and let’s make it!Add some pesto and tomatoes to your zucchini noodles and you will never miss the pasta! Click To TweetThe first thing you need to do is make the zucchini noodles. These are sometimes called zoodles, which is one of my favorite words ever, because ZOODLES. It makes me happy just saying it. You can either do this the old fashioned way by cutting thin long slices of zucchini into skinny noodle shaped strips, or you can do what I did and invest in a zoodler. This is a contraption that looks kind of like a big pencil sharpener, and you simply twist the zucchini into one end and zucchini noodles come out the other end. SO SATISFYING.
Once you have a big pile of zucchini noodles (I use one medium to small zucchini per person), saute them for about 90 seconds in a little olive oil. You want them just a little tender, but still sturdy enough to stand up to the pesto we are going to toss them with. And while you can definitely buy pesto pre-made, if you have a crop of basil growing outside, making your own takes just a few minutes in your handy food processor – here’s a link to one of my favorite versions, and if you are being fully Whole 30 compliant, here’s an alternate without the cheese. Drop a dollop of pesto on to your pile of zucchini noodles, add a generous handful of halved cherry tomatoes, and gently toss.
- 2 medium zucchini
- 1 talblespoon olive oil
- ¼ cup pesto (or more or less to taste)
- 1 cup cherry tomatoes, cut in half
- Cut the zucchini into noodles, either by slicing long ways into thin strips and then cutting the strips into noodles, or (even better!) by putting the squash through a zoodler.
- Heat the oil over medium high heat in a skillet. Add zoodles and saute for about a minute until just tender. Remove to a large bowl.
- Add pesto and gently toss with tongs. Add tomatoes and toss again.