If you are looking for a low-carb, gluten-free pasta, then this is just the place. This recipe for Mediterranean zucchini noodle pasta is healthy, fresh and flavorful – perfect to cook throughout the year. It is simple and easy and can be ready within 30 minutes.

Out of several zucchini noodle recipes, this is the one that you can put on repeat. In it, you will love the combination of garlic, butter, and olive oil on needles. This pasta with zucchini is super easy to cook and packed with flavors. You can even serve it as a cold salad.

Also read: Keto Pancakes Recipe

If you wish to have a saucier low-carb pasta variation, you can top the noodles with garlic parmesan cream cheese. If you are interested in experimenting with noodles, you can always give squash noodles a try, or make other spiralized zucchini recipes.

Zucchini noodles do not taste like pasta, but that is okay.

Cherry tomatoes, kalamata olives, artichoke hearts, feta cheese, and zesty herby dressing create a flash-mob for this meal in your mouth. No turning on the oven, no sautéing, is needed to cook the pasta.

Print Recipe
Mediterranean Zucchini Noodle Pasta Recipe
Mediterranean Zucchini Noodle Pasta Recipe
Prep Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Mediterranean Zucchini Noodle Pasta Recipe
Instructions
  1. Properly rinse zucchini squash and pat dry them.
  2. Cut off the tips and tails.
  3. Use a spirelli to make noodles of all the zucchini.
  4. In a large serving bowl, add the noodles.
  5. Then, add the artichoke hearts, kalamata olives, and cherry tomatoes into the bowl containing the zucchini.
  6. In a small bowl, whisk the last 7 ingredients together.
  7. Pour this mixture (dressing) over the pasta, and toss it together.
  8. Serve it cold with feta cheese.
  9. To serve it hot,
  10. In a non-stick skillet, heat the grapeseed oil, garlic, vinegar, lemon juice, and lemon zest.
  11. Then add the noodles to it. Cook them until they soften and most of the liquid is evaporated.
  12. Then add rest of the ingredients to it and cook until hot.
  13. Top it with feta cheese and serve.
Recipe Notes
  1. To store leftover, keep the zucchini strands and the sauce separate.
  2. To keep the recipe raw, vegan, and paleo, you can skip the cheese completely.

Nutrition Facts

Per serving:
Calories: 231
Fat: 20 grams
Protein: 6.5 grams
Net Carbs: 6.5 grams

Mediterranean Zucchini Noodle Pasta Recipe Infographic

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