Zucchini Noodles with Burst Cherry Tomato Sauce and Pesto

Our Zucchini Noodles with Burst Cherry Tomato Sauce and Pesto is a great way to get your pasta fix without all the calories. We toss zucchini noodles and a little bit of whole-wheat spaghetti with sweet blistered cherry tomatoes, creamy ricotta, and a touch of parmesan cheese. We finish it off with a drizzle of pesto and serve!

Course Main Course

Cuisine American

Keyword zucchini noodles, burst cherry tomato sauce, cherry tomato sauce, healthy pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 313kcal

Author Nicole

Cost $15

Equipment

Large skillet
Spirallizer

Ingredients

3 medium zucchini, spiralized (or 8 cups spiralized zucchini noodles)
4 oz whole-wheat spaghetti (optional if you want a little more fiber)
1 tbsp olive oil
14 oz cherry tomatoes
5 large garlic cloves, sliced
1 1/2 tsp kosher salt, divided
1/2 cup whole-milk ricotta
1/4 cup grated parmesan cheese
1/4 cup basil pesto

Instructions

Add zucchini noodles to a large colander. Sprinkle with 1/2 teaspoon salt. Toss. Let the noodles sit while you cook the tomatoes and the pasta.
Bring a large pot of water to a rolling boil. Season liberally with salt. Cook the pasta until aldente.
Heat a large skillet to a medium-high heat. Add olive oil. Once oil is hot. Add tomatoes. Toss in the oil and then let them sit for a few minutes until they start to blister. Once they start to blister, shake the pan, add the garlic, 1 teaspoon of salt, and let the tomatoes and garlic cook another 1-2 minutes.
Take the zucchini noodles and place in a dry dish towel. Firmly, but not agressively squeeze out any excess moisture from the noodles. Make sure the noodles are no longer than 12 inches. If nedded, cut with kitchen shears.
Add the zucchini noodles to the cherry tomatoes and garlic. Toss to combine. (You want some of the tomatoes to burst and expel their juice, but not all of them,) Cook for 1-2 minutes and then add whole-wheat noodles, ricotta, and parmesan cheese, and remaining 1/2 teaspoon salt. Toss to combine. Season with salt and pepper. DO NOT OVERCOOK the zucchini noodles. You want them to be slightly wilted, but still have a nice bite to them similar to aldente pasta. Transfer to serving dish and drizzle with pesto.

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