Zucchini Noodles with Pesto and Cherry Tomatoes

A weeknight main built around raw-then-briefly-softened zucchini noodles, a basil-garlic pesto, and cherry tomatoes. The dish eats like a warm-weather pasta but stays quick and light, with the pesto coating the vegetables and the tomatoes adding juice and acidity.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 900 g zucchini spiralized into noodles
• 3 g fine salt divided
• 500 ml ice water for rinsing and chilling the zucchini noodles, then drained
• 40 g fresh basil leaves packed
• 30 g pine nuts toasted
• 2 cloves garlic peeled
• 60 g Parmesan cheese finely grated
• 15 ml lemon juice freshly squeezed
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 30 ml extra-virgin olive oil divided
• 15 ml extra-virgin olive oil divided
• 300 g cherry tomatoes halved

Instructions

1. Place the spiralized zucchini in a large bowl, sprinkle with 3 g of the salt, and toss to coat. Let it stand for 10 minutes to draw out moisture, then squeeze the noodles gently in clean hands or press them in a towel to remove excess liquid. If you have time, a quick rinse with 500 ml ice water can help cool the zucchini before drying it well. The zucchini looks slightly softer and releases visible liquid, then feels dry enough to dress without pooling.
2. While the zucchini drains, make the pesto: in a food processor or with a mortar and pestle, combine the basil, pine nuts, garlic, Parmesan, lemon juice, remaining 2 g salt, black pepper, and 30 ml olive oil. Process or grind until mostly smooth, then scrape down the sides and adjust to a spoonable paste. The pesto is thick, glossy, and evenly green with no large garlic pieces remaining.
3. Warm the remaining 15 ml olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 2 to 3 minutes, just until they begin to blister and release some juices. The tomatoes have shiny skins, softened edges, and a little tomato juice in the pan.
4. Add the dried zucchini noodles to the skillet and toss for 1 to 2 minutes, just until they loosen and take on a slightly silky texture. Remove the skillet from the heat, add the pesto, and toss until the noodles are evenly coated. If needed, add 1 to 2 tablespoons of the tomato juices from the pan to help the pesto cling. The zucchini is warmed through but still has bite, and the sauce coats the noodles instead of collecting at the bottom.
5. Taste and adjust with a pinch more salt if needed from the same measured total only if you reserved any; otherwise serve as written. Divide into 4 bowls and finish with the tomatoes and any pesto left in the pan. The bowls are sauced, glossy, and aromatic, with zucchini still tender-crisp.