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Zucchini Noodle Pesto Pasta with Blistered Cherry Tomatoes

Name: Zucchini Noodle Pesto Pasta with Blistered Cherry Tomatoes
Prep time: 22 min
Total time: 22 min
Cuisine: Italian
Ingredients: zucchini — 907 g; salt — 5 g; basil — 118 g; pine nuts — 79 g; garlic — 6 g; parmesan cheese — 57 g; extra-virgin olive oil — 109 g; lemon juice — 15 g; grape tomatoes — 473 g; olive oil — 14 g; black pepper — 1 g

Zucchini Noodle Pesto Pasta with Blistered Cherry Tomatoes reads herbaceous 5.1, richness 4.9 and umami 4.8 on Palate's 0–10 flavor X-ray — a Italian main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.5 / 10
Sweet & Fruity — 2.9 / 10
Sour & Bright — 5.9 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Herbaceous 5.1 · Richness 4.9 · Umami 4.8 · Citrus 4.8 · Salinity 4.7 · Nutty 4.2 · Sourness 3.8 · Allium 3.3 · Sweetness 2.4 · Floral 2.4 · Funk & Ferment 2.2 · Bitterness 1.8 · Earthy 1.7 · Fruity 1.6 · Warm Spice 1.4 · Heat 0.7

What's in it (11)

zucchini — 907 g
salt — 5 g
basil — 118 g
pine nuts — 79 g
garlic — 6 g
parmesan cheese — 57 g
extra-virgin olive oil — 109 g
lemon juice — 15 g
grape tomatoes — 473 g
olive oil — 14 g
black pepper — 1 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 76.4 kcal, 2.5 g protein, 4.1 g fat, 7.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Toss the spiralized zucchini with 1/2 teaspoon of the salt in a colander set over a bowl or in the sink; let stand while you make the pesto, at least 15 minutes, to draw out excess water.
In a food processor, pulse the basil, toasted pine nuts, garlic, and Parmesan until finely chopped, about 10 seconds. With the machine running, drizzle in the olive oil and process until mostly smooth, about 30 seconds; stir in the lemon juice and set the pesto aside.
Press the drained zucchini firmly between layers of paper towels or a clean kitchen towel to remove as much liquid as possible; reserve 1/4 cup of the drained liquid in case you need it later.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and remaining 1/2 teaspoon salt; cook, stirring occasionally, until the tomatoes just begin to blister and soften, 3-4 minutes, then transfer to a plate.
Add the dried zucchini noodles to the same skillet and cook over high heat, tossing constantly with tongs, until just tender-crisp and any residual liquid has evaporated from the pan, 2-3 minutes; do not let them go longer or they will turn watery and limp.
Remove the skillet from the heat and add the pesto, tossing to coat every strand; if the noodles seem dry, add the reserved zucchini liquid a tablespoon at a time until glossy.
Return the tomatoes to the skillet along with the black pepper and toss gently to combine.
Plate immediately and top with extra Parmesan and the torn basil leaves.

Dishes with a similar flavor shape

Brown Butter Walnut Pesto Pasta — Italian
Pistachio Pesto Pasta with Burrata — Italian
Harissa Chicken Meatballs with Garlicky Yogurt Sauce — Middle Eastern
Chinese Chicken Salad With Sesame Peanut Vinaigrette — Chinese
Mediterranean Greek Yogurt Chicken Salad — Mediterranean

Keep reading: what herbaceous, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.