zucchini pasta

Forget carb-heavy pasta! This creative twist brings you fresh Italian flavor without any of the guilt.

Zucchini "Pasta" Caprese

olive oil

zucchini

tomatoes

mozzarella

c. basil leaves

capers

garlic

c. roasted salted almonds

These spiralized zucchini noodles are tossed in creamy avocado pesto to make a delicious gluten-free dinner!&nbsp;

Zucchini Pasta with Creamy Avocado Pesto

avocado (ripe)

basil leaves

lemon juice (15 mL)

Tbsp extra virgin olive oil (30 mL)

Water

Salt and pepper

(spiralized

Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.&nbsp;Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.

Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.

Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).

We&#8217;re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal. These noodles can be made without the parmesan cheese. Swap for your favorite vegetarian-friendly cheese or use nutritional yeast.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

zucchini (about 2 pounds)

extra virgin olive oil

garlic (3 to 4 cloves)

tomatoes,

cheese,

basil leaves,

cornstarch

water

Salt,

New found replacement for pasta!  This is absolutely out of this world delicious!

Oh my goodness!  I think I’ve finally found a replacement for pasta!  This was so flavorful and delicious. Hubby, the carnivore, thought this was great as well!

Hi guys… i was trying zucchini noodles for the first time  &amp; it turned out amazing.. thanks  to your recipe.. very simple &amp; delicious .. will definitely make it again

Yum, I added some onion at the start and didn’t do the sauce thing because not much water came out of the noodles and it turned out great. My first time making zoodles and definitely is a good light lunch, you just need quite a lot for a proper meal

Wow. Honestly, WOW. I tweak my recipe by adding chopped onion with garlic to infuse. I pre cook broccoli then add that in after zucchini has cooked down most of the way, along with red, yellow peppers, baby spinach...This is my absolute favorite recipe and I cooK A LOT!! Adding the extra veggies really gives it that healthy oomph!THANK YOU ADAM AND JOANNE!!

https://www.youtube.com/watch?v=KvvRV7tPrbo

How to make our 20-minute zucchini noodles pasta recipe with garlic, basil, tomatoes, and parmesan cheese. With quick video!

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe - How to Make Zucchini Noodles

Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

basil

parmesan cheese

pine nuts

½ lemon, juiced

salt,

pepper,

zucchinis

cherry tomato

boneless, skinless chicken breasts, chopped

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.

With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.

Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.

Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.

https://vid.tasty.co/output/46346/mp4_640x640/1501886231

Dreamy Creamy Zucchini Pasta is packed with fresh summer corn, zucchini, and yellow squash! The pasta sauce is creamy and garlicky with the slightest bit of heat.  Have it ready in under 30 minutes for a delicious restaurant quality pasta dish!

Creamy Zucchini Pasta

yellow squash

oz pasta ((spaghetti, bucatini))

tbsp chili oil (see notes)

onion

corn kernels (fire-roasted)

lemon juice

salt (to taste)

pepper (to taste)

heavy cream

oz parmesan (grated)

Wash and scrub the zucchini and yellow squash. Remove the ends of the squashes. Line a bowl with a kitchen towel or cheese cloth. Grate the zucchini and yellow squash with a box grater using the medium-sized holes.

Wring out the water content from the zucchini and yellow squash, removing as much as possible. It&#39;ll be around 1/3 - 1/2 cup of water. Discard the water and set aside the grated squash.

Heat the chili oil in a large pan on medium heat. Add in the garlic and onions. Sauté until the onion has softened and browned. Then, add the grated squash, lemon juice, and corn.

Cook the squash for around 10 minutes, or until it has significantly softened and the consistency is similar to jam just as it begins to cook down.

While the squash is cooking, boil the spaghetti in salted water according to the boxed instructions. Remove it two minutes before it&#39;s al dente, so the pasta can finish cooking off in the sauce. Reserve a cup of pasta water.

Once the squash has cooked down, add salt and pepper according to taste. Transfer the spaghetti into the pan with the squash. Add the pasta water, heavy cream, and parmesan. Stir vigorously until the parmesan melts to create a silky, thick sauce that coats the noodles.

Serve the pasta warm with extra grated parmesan.

Spaghetti alla Nerano made famous by Stanley Tucci in his Searching for Italy series is an excellent example of a simple but exquisite vegetable pasta recipe from Southern Italy. It includes ingredients typical of  Neapolitan cuisine and is very easy to make!

Spaghetti with Fried Zucchini (spaghetti alla Nerano)

400 g spaghetti ((14 ounces))

700 g zucchini ((24 ounces))

olive oil (extra virgin)

garlic (peeled)

Provolone cheese ((3.5 ounces) preferably Provolone del Monaco

(for

Wash and cut the zucchini into thin slices, then fry them in extra virgin olive oil until browned.

Once fried, put the slices on paper towels to remove the excess oil.

Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a cup of the cooking water.

Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.&nbsp;

Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream 1/3 of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.

Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.

Remove the pan from the heat, stir in the grated provolone until it starts to melt and become creamy. Season with a sprinkling of pepper and salt as required, Serve decorated with the basil leaves cut into pieces and some extra grated provolone to taste.

Carrot and zucchini pasta are combined with a creamy cucumber avocado sauce in this simple, yet delicious zucchini noodle recipe. It's a complete plant-based recipe and gluten-free, vegan, paleo and Whole30 friendly.

Carrot and Zucchini Pasta with Avocado Cucumber Sauce

carrots

micro-greens (garnish)

avocado

cucumber

lemon (juiced)

salt and pepper (to taste)

Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.

Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.

Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.

When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.

Healthy zucchini noodles &quot;zucchini pasta&quot; are tossed with lemon garlic shrimp for an easy, family favorite dinner recipe. It&#039;s naturally gluten-free, low carb, and can easily be made Whole30 by replacing the white wine with chicken broth. Watch the recipe video above!

Zucchini Pasta with Lemon Garlic Shrimp

1.5 lb approx 30 raw shrimp, peeled and deveined

garlic (finely chopped)

butter

lemon

white wine (or chicken broth)

parsley

red pepper flakes

Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.

Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.

Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.

Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.

Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

https://www.youtube.com/watch?v=e_1C4EvDs2Q

You guys know I love my zucchini noodles! And this zucchini pasta with lemon garlic shrimp is a delicious, gluten-free, low-carb, paleo and Whole 30 version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (i.e. zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.

Make sure to check out my website all month for clean eating, Whole 30 recipes! 

For the FULL Zucchini Pasta recipe: http://bit.ly/2Ebz74I
*Note: to make this recipe Whole30 compliant, swap the white wine for chicken broth. 

Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

PRODUCTS & INGREDIENTS MENTIONED:
Paderno Spiralizer: http://amzn.to/2lXP8Ue
All Clad Saute Pan: http://amzn.to/2CGrN3Q
Olive Oil Bottle: http://bit.ly/2ycZGDb
Salt & Pepper Grinders: http://bit.ly/2ycJuBO

ALWAYS IN MY KITCHEN:
Counter Stools: http://bit.ly/2tUNvZG
Vitamix Blender: http://bit.ly/2tVjw3L
All Clad Cookware: http://amzn.to/2icltoz
Tea Kettle: http://amzn.to/2uuNSMp
Utensil Holder: http://bit.ly/2tVfGaH
Flour Jars: http://bit.ly/2tV6C5y
Knife Block: http://bit.ly/2tUGzMa
Wood Cutting Board: http://bit.ly/2tFsF53

WHAT I'M WEARING
White T-Shirt: http://bit.ly/2CSQNmj
AG Jeans: http://bit.ly/2tmO7Yl
Linen Apron: http://bit.ly/2twA32E

WEBSITE: https://www.downshiftology.com
INSTAGRAM: http://instagram.com/downshiftology
FACEBOOK: http://facebook.com/downshiftology
PINTEREST: http://pinterest.com/downshiftology

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | a healthy, gluten-free, Whole 30 recipe

After seeing Stanley Tucci&#39;s zucchini pasta recipe on television, I knew I had to make this super simple but totally decadent pasta dish at home. The pasta water mixed with Parmesan cheese and butter creates a simple, lush sauce over long strands of noodles.

Stanley Tucci Zucchini Pasta Recipe

sunflower oil

kosher salt

spaghetti

black pepper

Parmesan cheese

In a heavy bottom pot, bring 1/2 to 1 quart of sunflower oil to 350°F.

Slice the zucchini into thin rounds. In batches, fry the zucchini in the hot oil until they turn blistered and golden, about 5-7 minutes per batch. Use a spider or slotted spoon to transfer the zucchini to a bowl or plate lined with paper towels. Repeat until all of the zucchini is fried. Refrigerate the zucchini for at least 30 minutes up to overnight.

When ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water to make the sauce.

In a large frying pan over medium-high, add the olive oil and heat the rested zucchini with 2 ladles of the warm spaghetti cooking water, stirring well until saucy. Season with a few pinches of kosher salt and freshly ground black pepper.

Drain the spaghetti and add to the pan with the zucchini, tossing well to combine. Remove the pan from the heat and add a couple of handfuls of grated Parmesan cheese then toss everything together well. Stir in the butter and more water as needed to enrich the sauce.

Add more Parmesan and top with a fresh basil leaves before serving.

A hearty red sauce with lentils and carrots over zucchini noodles! A flavorful, healthy, 30-minute plant-based meal.

Zucchini Pasta with Lentil Bolognese

shallot ((minced //

garlic ((minced))

sea salt ((plus more to taste))

favorite marinara sauce

red pepper flake

oregano

Tbsp coconut sugar ((for sweetness //

Cheese

Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.

Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low, cover, and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.

Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.

While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.

Serve the pasta over noodles of choice (I opted for raw zucchini noodles - so good!) and garnish with desired toppings - I prefer Vegan Parmesan Cheese and red pepper flake.

Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

Twirl your fork around this fresh spring pasta that's ready in 17 minutes or less.

Linguine with no-cook puttanesca sauce

dried linguine

pkt zucchini spaghetti

(about 500 grams) fresh tomatoes, finely chopped

(1/4 cup) semi-dried tomatoes, finely chopped

garlic cloves, crushed

(1⁄3 cup) chopped Sicilian olives

anchovies, chopped

red chilli, deseeded, chopped

36.40 gm extra virgin olive oil

parmesan,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5576687961001&=domain=taste

5348771529001-5576687961001

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.

Creamy Garlic Roasted Red Pepper Pasta

red bell peppers

almond milk (I prefer Almond Breeze

salt

(a few thin slices of shallot or onion, if you want)

ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.

MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.

ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion &#8211; sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!

SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

Oh. My. Hell. Just when I needed a fresh idea for dinner, I receive this little gem in my email! Yep...I'll be making this tomorrow night to go with my leftover hemp seed chicken bites! I'm going to add some Israeli Feta to it too. I get that a Kowalski's, and it's a little slice of heaven! Talk about small house problems...some of my pantry items are in my bathroom!

OH heavens...that creamy tomato sauce looks like the height of creaminess...Totally adding this to the meal plan next week :D  Look forward to all the yummy recipes coming our way featuring Almond Breeze.  Personal fan here!

This zucchini pasta recipe is a fresh summer dinner that you can make in 30 minutes! You&#39;ll start by grating the zucchini. Then, you&#39;ll sauté it until it cooks down into a lightly creamy sauce for the pasta. Fresh herbs, lemon, garlic, and red pepper flakes add bright, savory flavor to this simple, delicious dish.

Zucchini Pasta

zucchini (about 4 medium)

shallots (chopped (⅔ cup))

sea salt

spaghetti or bucatini pasta

grated pecorino or Parmesan cheese (plus more for serving)

lemon (reserve some for garnish)

basil mint leaves

Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.

Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.

Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.

Serve topped with the herbs, the reserved lemon zest, and more cheese.

30 minute zucchini pesto pasta with buttery mushrooms and toasted walnuts. This easy weeknight pasta recipe will be an instant family favorite!

Top 18 zucchini pasta recipes from across the web

The most viewed zucchini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini "Pasta" Caprese

Zucchini Pasta with Creamy Avocado ...

Guilt-Free Garlic Parmesan Zucchini...

Chicken Pesto And Zucchini “Pasta” ...

Creamy Zucchini Pasta

Spaghetti with Fried Zucchini (spag...

Carrot and Zucchini Pasta with Avoc...

Zucchini Pasta with Lemon Garlic Sh...

Stanley Tucci Zucchini Pasta Recipe

Zucchini Pasta with Lentil Bolognes...

Linguine with no-cook puttanesca sa...

Creamy Garlic Roasted Red Pepper Pa...

Zucchini Pasta

30 Minute Zucchini Pesto Pasta

Spinach Zucchini Lasagna u0022Pasta...

Simple Zucchini Pasta

Roasted Zucchini Pasta Salad

Caramelized Zucchini and Sausage Pa...

Top 18 zucchini pasta recipes from across the web

The most viewed zucchini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini "Pasta" Caprese

Zucchini Pasta with Creamy Avocado ...

Guilt-Free Garlic Parmesan Zucchini...

Chicken Pesto And Zucchini “Pasta” ...

Creamy Zucchini Pasta

Spaghetti with Fried Zucchini (spag...

Carrot and Zucchini Pasta with Avoc...

Zucchini Pasta with Lemon Garlic Sh...

Stanley Tucci Zucchini Pasta Recipe

Zucchini Pasta with Lentil Bolognes...

Linguine with no-cook puttanesca sa...

Creamy Garlic Roasted Red Pepper Pa...

Zucchini Pasta

30 Minute Zucchini Pesto Pasta

Spinach Zucchini Lasagna u0022Pasta...

Simple Zucchini Pasta

Roasted Zucchini Pasta Salad

Caramelized Zucchini and Sausage Pa...

The most viewed zucchini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine