Pasta With Zucchini Ribbons, Pesto, & Cherry Tomatoes


I am a sucker for kitchen tools, just ask my husband. Every time I see some new gadget meant to make your life easier in the kitchen, I just want to try it out. The latest trend seems to be tools to create vegetable spirals, called a spiralizer. There are recipes galore on Pinterest right now called “zoodles”, where folks make pasta out of zucchini. My daughter in fact, recently posted a recipe on Recipe Rebuild, the blog we share for Zucchini Noodles,  and a few years back I created my version of Zucchini Pasta Without The Pasta 

On our recent trip to northern Italy, I found a spiralizer and have been using it to create carrot and zucchini strips that I use in salads. I recently decided to combine “zoodles” with long pasta, dress it in my favorite Arugula & Pistacchio Pesto, and toss in some just barely cooked sweet cherry tomatoes.

The dish was a hit, and I found I did not need as much pasta as I had originally thought since the zucchini strips act as pasta as well. You could use any pesto sauce you prefer in place of my suggestion, and I think some lightly toasted pine nuts or some fresh baby arugula leaves would be a great addition as well.



Buon Appetito!
Deborah Mele 

Pasta With Zucchini Ribbons, Pesto, & Cherry Tomatoes

Pasta With Zucchini Ribbons, Pesto, & Cherry Tomatoes

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 2 Tablespoons Olive Oil
  • 1 Clove Garlic, Minced
  • 1 Pint Cherry Tomatoes
  • Salt & Pepper
  • 200 Grams Long Pasta (Spaghetti or Similar)
  • 2 Medium Zucchini, Ends Trimmed
  • 1/3 Cup Arugula & Pistacchio Pesto

To Serve:

  • Grated Pecorino Romano or Parmesan Cheese


  1. In a small saucepan, heat the oil over medium heat and add the garlic and tomatoes.
  2. Cook 2 or 3 minutes, then remove from the heat, season with salt and pepper, and set aside until needed.
  3. Cook the pasta in a pot of lightly salted water until it is “al dente”.
  4. While the pasta is cooking, prepare your zucchini noodles using a spiral vegetable tool.
  5. Drain the pasta, reserving a small cup of the pasta water.
  6. Return the pasta to the pot and add the pesto, tossing to mix.
  7. Add the tomatoes and zucchini noodles, and cook a minute or two over high heat until piping hot, adding a tablespoon or two of pasta water to loosen the sauce if necessary.
  8. Serve in individual bowls, passing the grated cheese at the table.

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