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!
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.