Zucchini Pasta

Zucchini Pasta.jpg

This is a simple and delicious alternative to regular spaghetti. The noodles are made from zucchini, using a nifty device called a Spiralizer. This dish is suitable for vegans, and those requiring gluten-free, nut-free, dairy- free meal options. Packed full of vegetables, you’re getting a great serving of vitamins, minerals, antioxidants and fibre! Be creative and vary the sauce ingredients to your taste. Fresh, ripe ingredients are going to give the sauce a much better flavour and allow a little to go a long way, therefore use produce from your garden or local farmer’s market!

Serves: 6-8

• 4-5 large zucchini (green or yellow or both)
• olive oil
• 5-6 cloves of garlic minced
• 2-3 cups finely chopped soft ripe field tomatoes
• fresh basil leaves chopped
• dried oregano to taste
• dried basil to taste
• salt to taste
• freshly ground black pepper to taste
• 1-2 teaspoons of raw honey


Use Spiralizer and fit the spaghetti shaping blade. Wash zucchini, and cut into half pieces or smaller depending on size of zucchini to fit into Spiralizer to create spaghetti- shaped noodles from zucchini. Set noodles aside in large bowl. Take the stumps of unspiralized zucchini bits that are left behind and chop these and set aside. In a large wok, pour some olive oil into bottom, enough to fry garlic. Add chopped zucchini stumps and fry. Add tomatoes, oregano, dried basil, black pepper, salt. Lower heat to medium, cover and let simmer for little while, checking and stirring periodically, until some of water from tomatoes has evaporated to create a thicker sauce. Turn off heat, and add chopped fresh basil and honey. Mix. Add sauce to zucchini noodles. Mix throughly to coat noodles. You’re ready to eat; enjoy!

Note: The zucchini noodles themselves require no cooking; cooking them may turn them soggy and watery, but you may heat them slightly if you’d like.

Recipe by: Ritu Agarwal