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This zucchini noodle spaghetti is a delicious, gluten-free alternative to pasta. It’s ready in minutes, and it has a great flavor and texture.

This zucchini noodle spaghetti is a gluten-free pasta alternative topped with a homemade pasta sauce.

Pasta is one of the best easy comfort food meals. But if you’re avoiding gluten, it can be hard to find a good alternative. During the summer when I get lots of zucchini from my farm share, I turn it into noodles for a flavorful pasta base.

This version of zucchini noodle spaghetti is topped with a simple tomato sauce. It makes a satisfying meal, especially if you include a little meat in the sauce.

Zoodle Pasta Tips

Zucchini noodles can be served raw with pasta sauce, but I prefer to cook them in boiling water for a minute to soften them. Strain the zucchini after cooking, and allow any excess water to drain through the colander while you make the sauce.

You can top this with anything you like to put on pasta. If you don’t want tomato sauce, pesto is another great option.

If you have extra zucchini noodles, you can freeze them for another time. Drop the frozen noodles into boiling water to defrost them.

While I love zucchini bread and chocolate zucchini cake, those recipes compete with zucchini noodle spaghetti whenever I get a few zucchinis from the farm.

Try my spaghetti squash recipe for another delicious alternative to traditional pasta.

Prep Time:10

Cook Time:20

Total Time:30

Recommended Equipment

Ingredients

4 medium zucchinis
1 tbs olive oil
1 clove garlic minced
1/2 lb ground turkey optional
28 ounce can whole tomatoes (or use fresh if you have them)
1 to 2 tsp honey
1 tbs red wine vinegar
Salt and pepper to taste
2 tbs chopped basil

Instructions

With a mandolin or similar device, cut the zucchini julienne-style.
Boil a large pot of water. Add the zucchini and cook for one minute. Drain.
In a large cast-iron skillet, warm the olive oil over medium heat. Add the garlic and cook until fragrant but not brown.
Add the ground turkey to the skillet and cook until no longer pink.
Add the tomatoes, honey, red wine vinegar, salt and pepper. Simmer for 10-15 minutes, or until most of the liquid has evaporated.
Add the basil and heat for one more minute.
Divide the zucchini among four pasta bowls. Top each serving of zucchini with a portion of the sauce. Serve immediately.

Approximate Nutrition Info

Servings:

Calories: 169kcal

Author: Annemarie Rossi

Cost: $1.18 per serving

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