Zucchini Noodles with Pesto & Cherry Tomatoes

🕒 Ready in: 15–20 minutes
🥣 Serves: 2

🌿 Ingredients:

• 2 medium zucchini, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2–3 tbsp basil pesto (store-bought or homemade)
• Optional: 1 tbsp pine nuts or toasted almonds
• Optional: 2 tbsp grated Parmesan or nutritional yeast for vegan version
• Salt and pepper, to taste

👩‍🍳 Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add cherry tomatoes and cook for 3–4 minutes until softened.
3. Add zucchini noodles and toss gently for 2–3 minutes, just until warmed (don’t overcook or they’ll get soggy).
4. Stir in pesto and remove from heat.
5. Serve immediately, topped with pine nuts and cheese if desired.

✅ Why It’s Healthy:

• Zucchini noodles: Low in carbs, high in hydration
• Pesto: Provides healthy fats and antioxidants from herbs and olive oil
• Tomatoes: Full of lycopene and vitamin C
• Fast & light: Perfect for a quick anti-inflammatory dinner