Zucchini Noodles with Cherry Tomato Pasta Sauce
Zucchini Noodles with Cherry Tomato Pasta Sauce is one of my favorite Spiralizer dinners, and it’s something I make every summer! And once you make this amazing pasta sauce with cherry tomatoes, sausage, garlic, and herbs, you will want to make it over and over!
When the Spiralizer first came out, I got a little obsessed with Zucchini Noodles, and Zucchini Noodles with Cherry Tomato Pasta Sauce ended up being a dish I made over and over. Now years later, this is still a favorite zucchini noodle recipe, especially when I have cherry tomatoes that need to be used! So far anyone who hasn’t tried this amazing dish, I’m reminding you about it for my Friday Favorites post for today.
This recipe is all about the sauce, and if you have family members who aren’t watching carbs they can eat the Cherry Tomato Sauce over pasta and it will also be delicious. And this amazing sauce would also be delicious to eat with Palmini Pasta (affiliate link). But this is a sauce that I think goes perfectly with zucchini noodles!
Use your best olive oil, plenty of fresh chopped garlic, and generous amounts of chopped basil, oregano, and parsley, and I promise you’ll swoon over this sauce. When I tested this recipe with my niece Kara, the entire time we were eating it we both kept saying over and over how good it was, and Kara reported that the leftovers were just as good when she reheated them.
What ingredients do you need for this recipe?
- zucchini or pasta or Palmini Pasta (affiliate link)
- uncooked hot turkey Italian sausage
- cherry tomatoes
- extra-virgin olive oil (divided)
- minced fresh garlic or Minced Garlic (affiliate link) from a jar
- red pepper flakes (more or less to taste)
- chopped fresh Greek oregano
- chopped fresh basil
- chopped flat or curly parsley
- freshly grated Parmesan cheese for serving
What kind of Cherry Tomatoes should you use?
This recipe will be best with garden-fresh cherry tomatoes. But if you don’t have a garden, any flavorful cherry or grape tomatoes will give a good result.
Can you use dried herbs in this Cherry Tomato Pasta Sauce?
I realize not everyone has a herb garden. But the fresh herbs are such an important flavor addition to this cherry tomato sauce that I hope you’ll buy some herbs at the grocery store to make it. You can get away with just fresh basil if you have to buy the herbs; just use a larger amount.
Want more recipes for zucchini noodles?
Preparing ingredients for Zucchini Noodles with Cherry Tomato Pasta Sauce
(Scroll down for the complete recipe including nutritional information.)
- I use uncooked turkey Italian sausage for this, but use pork sausage if you prefer.
- Heat olive oil, squeeze the sausage out of the casings into the hot pan, and cook until the sausage is nicely browned, about 8-10 minutes.
- While the sausage cooks, cut enough cherry tomatoes to make 4 cups cherry tomato halves, and wash the herbs if needed.
- Remove oregano and basil from the stems, mince garlic, and chop up the basil, parsley, and oregano.
- We used the Spiralizer (affiliate link) to make our zucchini noodles, but you can use any of the Three Ways to Make Vegetable Noodles I wrote about. Use one small zucchini per person or one medium-sized one for every two people for the noodles.
Finishing the dish for Zucchini Noodles with Cherry Tomato Pasta Sauce:
- When all the veggies and herbs are prepped, heat the garlic and red pepper flakes in the oil for a few minutes.
- Add the tomatoes and cook about 4 minutes.
- Then add the browned sausage, chopped basil, and chopped parsley and cook about 4 minutes more.
- Saute the zucchini in a separate pan for about 2 minutes.
- To serve, give each person a generous portion of zucchini noodles topped with sauce and freshly-grated Parmesan cheese.
- I promise this Cherry Tomato Pasta Sauce will be a hit with everyone, whether you use zucchini noodles or serve over pasta!
More Ideas with Zucchini Noodles:
Cold Zucchini Noodles ~ Aunt Clara’s Kitchen
Zucchini Noodle Mock Pasta Salad ~ Kalyn’s Kitchen
Zucchini Pasta Primavera ~ Inspiralized
Zucchini Noodle Salad with Pesto and Chicken ~ Kalyn’s Kitchen
Zucchini Noodles with Avocado-Miso Sauce ~ Love and Lemons
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 6 small zucchini (see notes)
- 19.5 oz uncooked hot turkey Italian sausage
- 4 cups cherry tomato halves
- 8 tablespoons extra-virgin olive oil (divided)
- 2 T minced fresh garlic
- 1 tsp. red pepper flakes (more or less to taste)
- 1 T (or more) chopped fresh Greek oregano
- 3 T (or more) chopped fresh basil
- 3 T (or more) chopped flat or curly parsley
- freshly grated Parmesan cheese for serving
- Heat one tablespoon of olive oil in a heavy non-stick frying pan.
- Squeeze sausage out of the casings into the pan, and saute sausage over medium heat until it’s well-cooked and starting to brown, about 8-10 minutes. (I like to use an old-fashioned potato masher (affiliate link) to break up the sausage while it cooks.
- While the sausage is cooking cut cherry tomatoes in half to make 4 cups sliced cherry tomatoes.
- Mince the garlic to make 2 tablespoons fresh minced garlic.
- Wash the Greek oregano, basil, and parsley and pull oregano and basil off the stems; then chop the herbs.
- Use one of the Three Ways to Make Vegetable Noodles to make enough zucchini noodles for the number of people you’re serving.
- Grate Parmesan cheese.
- When the sausage is nicely browned, remove it and set aside.
- Put the 6 tablespoons of olive oil into the same pan, heat the oil over medium heat about one minute.
- Then add the garlic and red pepper flakes and cook 1-2 minutes (don’t let the garlic brown.)
- Then add the cherry tomatoes and cook about 4 minutes, or until they’re starting to soften.
- Add the cooked sausage, chopped oregano, chopped basil, and chopped parsley and cook about 4 minutes more.
- When the sauce is nearly done cooking, heat the final tablespoon of olive oil in another pan over medium-high heat, add the zucchini noodles, and cook about 2 minutes, turning over occasionally.
- The noodles should be barely soft, with a little crispness left.
- Serve the hot noodles in individual pasta bowls, topping each one with a generous scoop of the sauce and freshly-grated Parmesan cheese.
Use one small zucchini per person or one medium zucchini for every 2 people. The sauce will keep in the fridge for several days and can be reheated in a microwave or on the stove. If you want to prep this ahead to have for another meal during the week, cut zucchini noodles will also store well, cook the noodles right before you eat them for best results.
Recipe inspired by too many cherry tomatoes in the garden and Kalyn’s infatuation with the Spiralizer.
Amount Per Serving: Calories: 395Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 85mgSodium: 640mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 25g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is great for low-carb diets, but low-carb or Keto diet followers may want to use higher-fat pork sausage. Everything in these Zucchini Noodles with Cherry Tomato Pasta Sauce is a low-glycemic ingredient, and olive oil is a good fat, making this dish perfect for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Spiralizer Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2014. It was updated with better instructions and more information in 2021.