Spoon Simple
Air Fryer Zucchini Noodles with Pesto and Cherry Tomatoes
A light and flavorful vegetarian pasta dish featuring spiralized zucchini tossed with vibrant pesto and sweet cherry tomatoes. Quick enough for a weeknight and satisfyingly healthy.
Prep 15 min
Cook 8 min
Total 23 min
Serves 4
Ingredients
Step 1 — For the Zucchini Noodles
- 3 medium zucchini, spiralized
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Step 2 — For the Pesto Sauce
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp pine nuts (optional, for garnish)
Instructions
- 1
Prepare Zucchini Noodles
Spiralize the zucchini. Pat the zucchini noodles very dry with paper towels to remove excess moisture. This is crucial for preventing sogginess.
- 2
Season and Toss
In a large bowl, combine the dried zucchini noodles, halved cherry tomatoes, olive oil, salt, and pepper. Toss gently to coat.
- 3
Air Fry
Preheat air fryer to 370°F (185°C). Place half of the zucchini noodle mixture in the air fryer basket in a single layer (work in batches if needed). Cook for 6-8 minutes, shaking the basket halfway through, until the zucchini is tender-crisp.
- 4
Combine with Pesto
Transfer the cooked zucchini noodles to a serving bowl. Add the prepared basil pesto and Parmesan cheese (if using). Toss gently to combine.
- 5
Serve
Serve immediately, garnished with pine nuts if desired. The residual heat will warm the pesto and tomatoes.
Nutrition per serving: 350 cal · 10g protein · 20g carbs · 25g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
