Zucchini Noodle Pasta with Tomatoes and Parmesan Pesto

For a light lunch or dinner, this Zucchini Noodle Pasta with Tomatoes and Parmesan Pesto is a fresh and tasty keto-friendly dish. Toss spiralized zucchini noodles with cherry tomatoes that are still juicy and creamy Parmesan pesto sauce for a tasty, low-carb meal that fills you up.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a blender or food processor, combine the Parmesan cheese, basil leaves, pine nuts, garlic, and olive oil

Blend until smooth to make the pesto sauce

Heat a skillet over medium heat and add the cherry tomatoes

Cook for 2-3 minutes until they start to soften

Add the zucchini noodles to the skillet with the tomatoes

Cook for another 2-3 minutes until the noodles are heated through but still slightly crisp

Pour the Parmesan pesto sauce over the zucchini noodles and tomatoes

Toss until everything is evenly coated

Season with salt and pepper to taste

Serve the zucchini noodle pasta hot, garnished with extra Parmesan cheese and fresh basil leaves if desired