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Enjoy a light and healthy meal with Zucchini Noodles with Pesto. Fresh zucchini noodles are sautéed and tossed with vibrant pesto and juicy cherry tomatoes, then topped with Parmesan cheese. This quick and easy dish is perfect for a nutritious lunch or dinner.
Ingredients:
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup homemade or store-bought pesto
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add zucchini noodles and cook for 2-3 minutes until slightly softened.
- Stir in pesto and cherry tomatoes, cooking for an additional 2 minutes.
- Season with salt and pepper.
- Remove from heat and sprinkle with Parmesan cheese.
- Garnish with fresh basil leaves and serve immediately.
Notes
- Protein Addition: Add grilled chicken or shrimp for a protein boost.
- Vegan Option: Use vegan pesto and omit the Parmesan cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Tip: Avoid overcooking the zucchini noodles to maintain their crisp texture.
