RECIPE: Zucchini Pesto and Tomato Pasta

RECIPE: Zucchini Pesto and Tomato Pasta

Peel a zucchini. Toss with pesto and tomatoes. Eat. It can’t get much easier and quicker than that to make a delicious and nutritious meal.

This paleo “pasta” recipe by Rebecca Bohl ( is what she rates as stunningly simple, which means it’s off-the-charts easy.

It’s delicious as a completely raw dish if you don’t feel like cooking at all — which is me 90% of the time. Or you can toss the zucchini with some pesto and sautée it on the stove for 3-5 minutes for a warm meal. You can make your own pesto by blending together some basil, garlic, olive oil, and pine nuts. Or you can buy it pre-made. The most complicated step of this recipe is roasting the tomatoes … which is optional anyway.

Describing this dish, Rebecca writes, “The zucchini paired together with the pesto makes a delicious flavor combination, and the tomatoes add a pop of brightness to the dish.”  I would have to agree!


4 medium zucchini
1 pint cherry tomatoes
3 tbsp pesto
Salt and freshly ground black pepper, to taste
Extra virgin olive oil (optional)
Pine nuts, for topping (optional)



  1. Use a spiralizer or julienne peeler to slice the zucchini into noodles. If you need help with this (like I did), read these tips on How to Peel and Spiral Your Way to Oodles of ZoodleS. Set aside.
  2. If roasting tomatoes, place onto a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and bake at 400 degrees F for 15-20 minutes.
  3. Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts to serve.
  4. If cooking zucchini noodles, simply add to a skillet and sauté over medium heat for 4-5 minutes.


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