Seasonal Zucchini Pasta Recipe

Written by Ritu Agarwal, Holistic Nutritionist

This recipe 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. Fresh, ripe ingredients from your garden or local farmer’s market are going to give the sauce a much better flavor.

Yield: 6-8 Servings


• 4-5 large zucchini (green or yellow or both)
• 2 tbsp olive oil
• 5-6 cloves of garlic minced
• 2-3 cups finely chopped soft ripe field tomatoes
• handful fresh basil leaves chopped
• dried oregano to taste
• dried basil to taste
• salt and freshly ground black pepper to taste
• 1-2 teaspoons of raw honey
Note: Large wok and spiralizer is needed for use.


  1. Use a spiralizer and fit the spaghetti shaping blade.
  2. 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.
  3. Set noodles aside in large bowl.
  4. Take the ends of un-spiralized zucchini bits that are left behind and chop these and set aside.
  5. In a large wok, pour olive oil into bottom, enough to fry garlic.
  6. Add the chopped zucchini ends and fry for 3-4 minutes.
  7. Add tomatoes, oregano, dried basil, black pepper, salt.
  8. Lower heat to medium, cover and simmer for 6-10 minutes, checking and stirring periodically, until some of water from tomatoes has evaporated to create a thicker sauce.
  9. Turn off heat, and add chopped fresh basil and honey. Mix. Add sauce to zucchini noodles. Mix thoroughly to coat noodles.

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. Picture above in the zucchini pasta recipe was taken from: