Pesto Zucchini Noodles

Ingredients

• 3 medium zucchini - spiralized into noodles (about 500 g total)
• 120 g pesto - about 1/2 cup
• 150 g cherry tomatoes - halved (about 1 cup)
• 30 g Parmesan - grated, plus more for serving
• 1 tbsp olive oil - for sautéing
• 0.25 tsp salt - to taste
• 0.125 tsp black pepper - to taste

Steps

1. Pat zucchini noodles dry with paper towels to remove excess moisture.
2. Heat olive oil in a large skillet over medium heat.
3. Add zucchini noodles and sauté 2–3 minutes until just tender but not watery.
4. Stir in pesto and halved cherry tomatoes. Toss gently until evenly coated and warmed through (about 1 minute).
5. Season with salt and black pepper to taste.
6. Remove from heat and top with grated Parmesan before serving.