Quick and Healthy Vegetarian Recipes Ready in 30 Minutes or Less

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Pesto Zucchini Noodles

Light, fresh, and bursting with flavor, this 30-minute dinner is a guilt-free way to enjoy a pasta-inspired dish. Spiralized zucchini noodles are tossed in a fragrant basil pesto and paired with juicy cherry tomatoes, creating a vibrant, healthy meal. Perfect for busy weeknights, it’s easily adaptable for vegan diets with a sprinkle of nutritional yeast instead of Parmesan. Try adding roasted tempeh or tofu for extra protein!

Ingredients (for 2-3 servings):

• 2 medium zucchinis, spiralized (zoodles)
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese or nutritional yeast
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: toasted pine nuts or crushed walnuts for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2–3 min. until just tender. Avoid overcooking to maintain a slight crunch.
2. Remove the skillet from heat and stir in the pesto until the zoodles are evenly coated.
3. Add the cherry tomatoes and toss gently. Season with salt and pepper to taste.
4. Divide the zoodles between two plates, sprinkling Parmesan cheese or nutritional yeast on top.
5. Garnish with toasted pine nuts or crushed walnuts if desired, and serve immediately.