Pesto Zucchini Noodles With Fresh And Dried Tomatoes
Looking for a healthy, satisfying alternative to traditional pasta? Let me introduce you to your new favorite dish, a lovely pesto zucchini noodles with fresh and dried tomatoes (aka zoodles).
This vibrant, plant-based recipe is one of my go-to meals — it’s packed with flavor, light on carbs, and full of fresh ingredients. I pair the zoodles with a homemade pesto made from walnuts and fragrant basil, then toss everything with juicy cherry tomatoes and rich sun-dried tomatoes.
A new favorite recipe
- Gluten free : Easy to digest and still fulfilling !
- Easy to make : Perfect for busy weeknights or light lunches.
- Low in calories : A winner !
How to make zucchini noodles (or zoodles) at home
Making zucchini noodles is quick, easy, and a perfect low-carb, plant-based pasta alternative. How to make them:
- A peeler
No spiralizer? No problem. You can use a regular vegetable peeler to create thin zucchini ribbons. It works beautifully and still gives you that fresh, pasta-like feel. Check this quick how-to video so you can see exactly how it’s done.
- Handheld spiralizer
When I first started experimenting with veggie noodles, I used a simple handheld spiralizer (you can find great options on Amazon for around $10). It’s budget-friendly and works like a charm!
- A proper spiralizer
Once I discovered the spiralizer, I was hooked — I began spiralizing everything from carrots to sweet potatoes. Zoodles are not only fun to make, but they’re also a healthy, gluten-free, plant-based option for anyone looking to cut carbs and eat more veggies.
Make a creamy zucchini noodles recipe with this vegan pesto !
Want to give your zucchini noodles a flavor boost? Try them with this vibrant walnut and basil pesto — it’s 100% plant-based and super quick to make. Just pop some walnuts, fresh basil, spinach, lime juice, lemon zest, garlic, olive oil, nutritional yeast, and a pinch of chili into a blender or food processor, and pulse it all together. That’s it! You’ll get a rich, velvety sauce that coats your zoodles perfectly.
I usually toss the zoodles right into the pesto, then top it off with a mix of juicy cherry tomatoes and chewy sun-dried tomatoes. And if you’ve got a ripe avocado around, chop it up and throw it on top — it adds a lovely creamy texture and a touch of natural sweetness that works so well with the pesto.
Raw or cooked zoodles, both ways are delicious !
These zucchini noodles are made from fresh, nutrient-rich zucchini — naturally low in calories and full of fiber, water, and antioxidants. One of the best things about zoodles is their versatility: you can enjoy them raw or cooked, depending on your mood or the season.
1- RAW
For a crisp, refreshing option (especially on hot days), keep them raw — just toss them straight into your sauce. They’ll absorb all the flavors while staying light and crunchy.
2- COOKED
Prefer something warmer and a little more comforting? Sauté your zoodles in a pan with a drizzle of olive oil and a bit of garlic. This brings out their natural sweetness and makes them soft and tender. You can also blanch them quickly in boiling water for just 1–2 minutes — they’ll be irresistibly silky while still holding their shape.
No matter how you prepare them, I always recommend topping your zucchini noodles with a generous spoonful of homemade basil pesto. Not only does it add a burst of bold, herby flavor, but basil is also packed with antioxidants and anti-inflammatory benefits — making this dish as good for your body as it is for your taste buds.
More sauce options
Once your zucchini are ready, you can top them with any sauce you love or even add your favorite plant-based protein for a more filling meal.
Looking to switch things up? Here are two insanely good sauce ideas that pair beautifully with zoodles:
- a plant-based and delicious white sauce,
- an insane (plant-based) mac and cheese sauce.
Why not try a delicious twist by combining zucchini noodles and pasta?
This fun fusion is a fantastic way to add more nutrients to your plate while enjoying your favorite comfort food. Mixing spiralized zucchini (also known as zoodles) with your favorite pasta not only boosts your veggie intake but also keeps the dish light and refreshing.
I love pairing zucchini noodles with buckwheat noodles — it creates a naturally gluten-free, fiber-rich meal that’s easy to digest, yet still satisfying and full of flavor.
Healthy Pesto Zucchini Noodles and…
Tasty, creamy, flavorful and good for you !
– Healthy greetings, Laetitia –
PESTO ZUCCHINI NOODLES WITH FRESH AND DRIED TOMATOES
Ingredients
NOODLES
- 4 small zucchinis or 2 big zucchinis
- Few cherry tomatoes
- 3 sundried tomatoes
- Few fresh basil leaves
- ½ avocado, cut into cubes (optional)
- 1-2 garlic cloves
- 1-2 tbsp extra virgin olive oil
PESTO
- 3-6 tbsp homemade walnut and basil pesto , or any healthy pesto you have at home
Instructions
PESTO
- To make the pesto, check out the recipe walnut and basil pesto. If the pesto is not runny enough, add some hot water (1 to 3 Tbsp) or Tahini and mix well.
NOODLES
- Wash your zucchinis. Put the zucchinis through a spiralizer or peel them into ribbons using a peeler. Place them on the side in a medium bowl.
- Cut the fresh and dried tomatoes in half. If the dried tomatoes are too dried, soak them first for 10 minutes in cold water then chop them. Set aside.
- Clean the basil leaves. Put on the side with the tomatoes for topping.
- If you want to cook the zoodles : in a medium pan, saute some extra virgin olive oil with grated garlic cloves over medium heat. After 1 or 2 minutes, add the zucchini noodles. Using some tongs, mix the pasta regularly and delicately. After 1 to 2 minutes, they should be ready and slightly wilted and still have a crunch. Place them in a medium bowl.
- To your raw or cooked noodles : add 3 tablespoons of pesto and mix gently. Add more pesto according to your taste. Divide into 2 plates. Top with tomatoes, dried tomatoes, fresh basil leaves.
- Now cut your ½ avocado into cubes and top the 2 plates with it (optional). Enjoy.
