recipe: spiralized zucchini pasta

If you know me as a cook, then you know that I don't often cook pasta. Leafy greens, always. Spice-centric meat or fish dishes, occasionally. Rice or alternative grains, all the time. But pasta? It's a rare, maybe monthly indulgence. So let me start by saying that I find it very amusing that I'm posting two back-to-back pasta recipes on the blog.

That said, this second recipe isn't actually pasta as you know and love it. I'm jumping on the already well documented spiralizer trend with a recipe that you can eat like pasta, but, you know, sans the grains.

Being that I'm a pretty healthy cook, you're probably thinking, "Oh, she avoids gluten." Well, that was more or less true once upon a time, but these days the only thing I avoid is processed, industrial foods. Find me a crusty loaf fermented with old-school starter and I will always dig in.

Then why the spiralizing? It's simple: I despise using more pots and pans than absolutely necessary. Regular pasta involves boiling water, cooking the pasta, simultaneously making a sauce, etc. Doing it well isn't actually as instantaneous as mainstream food culture makes it out to be.

Which is why spiralized zucchini pasta is genius, because you can literally just throw it right in the pan on top of some oil, slivered garlic and spices. No boiling water, no need for two burners. Not to mention that the "noodle" texture didn't turn to mush the way I expected.

I'll stop rambling now and share the recipe—but seriously, just imagine what else you can do with a spiralizer. And if you proud omnivores need to assure yourself that you're not following the trends set by "those crazy paleo people," well, you can just sop up the remaining juices with some good ol' crusty bread.

Spiralized Zucchini Pasta

Ingredients (serves two as an appetizer, one as a entree)

  • 1-2 tbsp grapeseed oil or butter (I used a mix of both)
  • 2 cloves garlic
  • tsp rosemary
  • tsp herbes de provence
  • 1/2 tsp red flake pepper
  • 2 large zucchini (or other oblong summer squash), spiralized 
  • 2 tbsp yogurt
  • 2 tbsp grated parmesan (or grana padano, nutritional yeast, etc.)
  • salt, to taste


Heat large sauté pan (I prefer cast iron or other non-stick for this recipe) and add your oil or butter. Slice garlic thinly and add to pan along with spices. As garlic just starts to brown, add spiralized zucchini noodles. Add a pinch of salt and occasionally toss noodles in pan, using a pair of cooking tongs. Once they're heated through, add your yogurt and parmesan and toss to create a sauce. Once noodles and sauce are heated through, remove from heat and serve immediately. (The sauce is delicious, so I advise toasting yourself some sopping up bread.)