Easy Zucchini Noodles Pasta Recipe

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I love Pasta- be it the stringy Spaghetti, or the spirally Fusilli. It is one of those things that warm your heart and tummy. Easy and delicious, no fussy business. Very recently, I have decided to <at least try> be healthy for which I have been hunting down recipes and came across ‘Zoodles’.
Zoodles are basically noodles made out of zucchini. You can put these in anything; a stir-fry, in a soup, in salads, sautés, or into any sauce. Just get creative. I made my first ‘Zoodles’ dish few days back and loved it so much, I made it again for lunch today.


Zucchini Pasta or Zoodles are way healthier than the regular paste. Just 34 calories a cup excluding the things you add to make the sauce. I am making this a regular affair at home, so should you.

Anyway on with the recipe.

Things you’ll need:
For Zoodles:
A spiralizer/ julienne peeler (I used the peeler)*
2 Zucchinis

For Red Sauce:
2 large ripe, red tomatoes (small-ly diced)
One onion (diced)
Half red capsicum (tiny cubes)
2 cloves of garlic (crushed)
4 tbsp. Tomato paste
Few leaves of Basil
Olive Oil
1 tbsp cream (or sour cream or hung yogurt)
Seasoning (salt, pepper, garlic powder, Italian herb mix- oregano, pepperoncino flakes)

*Read notes

Start with washing and towel-drying the zucchinis. Hold the vegetable tight and with the peeler start on top, peeling right to the bottom. I left the core behind which is the seed center. Keep all the strips in a bowl.
If the vegetable comes out in a thick stick- don’t freak out. With a knife gently separate them.


  1. In a non-stick pan, add olive oil.
  2. Once warm, sauté garlic and onion.
  3. When they turn slightly translucent, add the red pepper and stir till slightly soft.
  4. Add the tomatoes and salt to cook the sauce.
  5. Then put the whole thing in a blender and blitz.
  6. Pour the now pureed sauce in the same pan and add the tomato paste. Cook the sauce thoroughly.
  7. Add the seasoning according to taste. I like my sauce garlic-ky, so the garlic powder. You can totally skip it. Add a pinch of sugar- if the sauce is tart (mine wasn’t).
  8. Finish with the cream. Stir.
  9. Put in the ‘zoodles’ and swirl in the pan with a fork, making sure they get covered well.
  10. Cook for 3 minutes. Top with torn (NOT CHOPPED) basil.


  • I got my julienne peeler from a store in GK 1, Delhi. It costed around Rs. 150. You can hunt online as well. This works just fine- so I skipped investing in a spiralizer.
  • Make sure the zucchini is tight and long. This way your ‘zoodles’ will not turn mushy when cooked.
  • Don’t soak them the zucchini in warm water- they tend to limp.
  • Don’t OVERCOOK.
  • Don’t add water as zucchini tends to lose water.
  • You can add wine if you wish. Red, please.
  • I suggest one Zucchini per person- so adjust the recipe accordingly.
  • You can pre-make the sauce and add in ‘zoodles’ later.

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