Air-Fried Pesto Zucchini Noodles With Cherry Tomatoes and Pine Nuts

Air-Fried Pesto Zucchini Noodles With Cherry Tomatoes and Pine Nuts

Air frying zoodles briefly keeps them tender-crisp instead of watery, then a toss in pesto ties it together.

Total 25 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Spiralized zucchini gets a quick blast in the air fryer with cherry tomatoes, just enough to soften without releasing excess water, then everything is tossed with basil pesto and toasted pine nuts. It's a light, low-carb side or main that comes together in under 20 minutes and works well alongside grilled chicken or fish.

Ingredients

  • 4 medium zucchini, spiralized into noodles
  • 1 1/2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup basil pesto
  • 3 tablespoons pine nuts, toasted
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon lemon juice

Method

  1. Spiralize the zucchini into noodles and lay them on a clean kitchen towel; pat gently to remove excess moisture.

  2. In a large bowl, toss the zucchini noodles and halved cherry tomatoes with olive oil, salt, and pepper.

  3. Place the zucchini and tomatoes in the air fryer basket in a single layer, working in batches if needed.

  4. Air fry at 375°F, shaking the basket halfway through, until the zucchini is tender-crisp and the tomatoes have softened.

  5. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant.

  6. Transfer the air-fried zucchini and tomatoes to a large bowl and toss with the pesto and lemon juice until evenly coated.

  7. Divide among plates and top with toasted pine nuts and grated parmesan cheese before serving.

Related recipes

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Air-Fried Pesto Zucchini Noodles With Cherry Tomatoes and Pine Nuts

    Spiralized zucchini gets a quick blast in the air fryer with cherry tomatoes, just enough to soften without releasing excess water, then everything is tossed with basil pesto and toasted pine nuts. It's a light, low-carb side or main that comes together in under 20 minutes and works well alongside grilled chicken or fish.

    25 min 4 servings 210 cal

    Ingredients

    • 4 medium zucchini, spiralized into noodles
    • 1 1/2 cups cherry tomatoes, halved
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/3 cup basil pesto
    • 3 tablespoons pine nuts, toasted
    • 1/4 cup parmesan cheese, grated
    • 1 tablespoon lemon juice

    Method

    1. 1

      Spiralize the zucchini into noodles and lay them on a clean kitchen towel; pat gently to remove excess moisture.

    2. 2

      In a large bowl, toss the zucchini noodles and halved cherry tomatoes with olive oil, salt, and pepper.

    3. 3

      Place the zucchini and tomatoes in the air fryer basket in a single layer, working in batches if needed.

    4. 4

      Air fry at 375°F, shaking the basket halfway through, until the zucchini is tender-crisp and the tomatoes have softened.

    5. 5

      Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant.

    6. 6

      Transfer the air-fried zucchini and tomatoes to a large bowl and toss with the pesto and lemon juice until evenly coated.

    7. 7

      Divide among plates and top with toasted pine nuts and grated parmesan cheese before serving.