These noodles or better “zoodles” are a light version of the traditional semolina spaghetti. This dish is definitely summer-y, hydrating and refreshing. It is prepared with seasonal ingredients such as zucchini, tomatoes and basil. Zucchini are vegetables rich in water (about 90%), therefore very good for this hot season. Their delicate flavor goes very well with the more fragrant taste of pesto (see my recipe for homemade pesto here). The addition of tomatoes gives a colorful and tasty touch to the dish. The preparation is easy and fast, with no cooking is involved. I recommend using a spiral vegetable cutter to prepare zucchini. In a few minutes you can prepare large quantities of spaghetti.
Once prepared spaghetti should be served immediately because, as zucchini are very rich in water, they lose their freshness. You can enjoy it as a first course or main course served with some fresh cheese, a delicious vegetarian meal.
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- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Zucchini Spaghetti with Pesto and Cherry Tomatoes is a refreshing, no-cook dish perfect for summer, combining the delicate flavor of zucchini with the fragrant taste of pesto and the vibrant touch of cherry tomatoes.
Ingredients
- 4 medium zucchini
- 6 tablespoons homemade pesto
- 10 cherry tomatoes, cut into small pieces
- Salt, to taste
- Freshly ground pepper, to taste
- Pine nuts, for garnish
Instructions
- Wash the zucchini thoroughly and cut off the ends.
- Using a spiral vegetable cutter, cut the zucchini into spaghetti-like strands.
- In a large bowl, combine the zucchini spaghetti with 5 tablespoons of homemade pesto and the chopped cherry tomatoes.
- Season with salt and freshly ground pepper to taste.
- Toss everything gently to ensure the zucchini is well coated with pesto.
- Serve immediately, garnished with pine nuts.
Notes
Serve the zucchini spaghetti immediately after preparation to maintain its freshness. Use a spiral vegetable cutter for best results. This dish can be enjoyed as a first course or a main course, and pairs well with fresh cheese for a complete vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
What type of cutter should I use to prepare the zucchini for this recipe?
I recommend using a spiral vegetable cutter to create zoodles, as it will give you the best spaghetti-like texture.
How should I store the prepared zucchini spaghetti if I make it in advance?
You can store the prepared zucchini spaghetti covered in the fridge for up to a day, but it’s best served immediately to maintain freshness.
Can I substitute store-bought pesto for homemade pesto in this recipe?
Yes, you can use store-bought pesto instead of homemade, but the flavor may differ slightly depending on the brand.
