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Shut Up And Cook: Zucchini And Carrot Pasta

zucchini pasta

There’s magic in pasta. You know it. I know it. But we also know there’s guilt in pasta. With this guilt-free and delicious recipe, you can now enjoy a creative way of feeling like you’re eating pasta without the bloat, or the hour nap after you clean your plate. Vegetables, surprisingly, make a healthy, flavorful, almost-too-good-to-be-true substitution for grain pasta.

Serves 4


  • 1 garlic clove, minced
  • 2 cups store-bought marinara sauce (I like a good organic jar of marinara sauce)
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup flat-leaf Italian parsley, minced
  • Sea salt or Sea Veg
  • 2 tsp soy sauce
  • 2 medium green zucchini
  • 2 medium yellow zucchini
  • 2 medium carrots

Method Of Preparation:

  1. In a medium saucepan set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the minced garlic and cook until softened, about 1 minute. Pour in the marinara sauce, along with the cilantro, parsley, pinch of Sea Veg or sea salt, and soy sauce. Bring the sauce to a gentle boil and allow to cook for about 10 minutes while you make the rest of the dish.
  2. Using a vegetable peeler or a madoline, peel thin ribbons of the zucchini and carrots, lengthwise, end to end.
  3. Heat a tablespoon of olive oil in a medium pan over medium heat. Add the zucchini and carrot noodles and a little sea salt or Sea Veg. Cook for about 1 to 3 minutes, depending on how crunchy you like the zucchini and carrot noodles to be. Divide the noodles among the plates. Spoon sauce over each bed of noodles. Enjoy!

Photographer Credit: Nicole Garner

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