Fresh Tomato, Basil and Lemon Zucchini Pasta

Here’s another one of the great meals that my little mommy made for me when I was home last month. I love the fact that it uses fresh zucchini (courgettes) as the pasta. I’ve used zucchini as pasta before (normally raw with a pesto or vegan alfredo cream sauce), but because the zucchini here is heated-up just a little bit, it does seems more like “real” pasta. For me though, it’s the tomatoes and lemon zest that make this especially lovely and summery. I wanted to post this as soon as possible, so that those of you in the Northern hemisphere can take advantage of the fresh zucchini and tomatoes that are overflowing at the markets right now (and in your backyard gardens if you’re lucky). Summer in Sydney is just around the corner, so I imagine that I’ll be eating this on my balcony in no time – although, let’s face it, it’s almost always “eat-outside” weather in this awesome city!

Fresh Tomato, Basil and Lemon Zucchini Pasta - Vegan, Gluten-Free, Low-Carb

Notes

  • The original recipe said to toss in some precooked spaghetti as well, but I really don’t think that you need to do that. The zucchini tastes great on it’s own and it’s way healthier that way, so I’ve upped the number of zucchini required to 4-6 – enough to fill pasta bowls/plates for two people (or however many people you’re feeding).
  • Parmesan was also included in the original recipe, but I didn’t think it was missing anything. Pine nuts would be a yummy addition, though.
  • My mom used 1 green and 1 yellow zucchini, which made the dish so visually appealing. The yellow zucchini has a light yellow flesh that really “pops” against the red tomatoes and green basil.
  • A vegetable spiralizer or julienne vegetable peeler will allow you to make these really thin spaghetti-like noodles. I’m normally not a big fan of kitchen gadgets, but I use these all the time and think they’re a good investment for any vegetarian/vegan, or anyone looking to eat more vegetables. Otherwise, check out my Raw Vegan Alfredo Sauce with Zucchini Noodles post to learn how to make wide Fettucine noodles with a regular vegetable peeler.
  • My mom thinks that she cut the recipe out of one of last summer’s Style at Home magazines. I Googled and couldn’t find it, but if you recognize this recipe, send over the details and I’ll update this post.

Fresh Tomato, Basil and Lemon Zucchini Pasta - Vegan, Gluten-Free, Low-Carb

5.0 from 2 reviews

Fresh Tomato, Basil and Lemon Zucchini Pasta
 
Prep time
Cook time
Total time
 
Zucchini “noodles” sautéed with fresh cherry tomatoes, basil and lemon makes a wonderfully fresh and fragrant dish. Vegan and Gluten-Free!
Author:
Serves: 2
Ingredients
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp lemon zest
  • ½ tsp crushed red chili flakes
  • ½ lb (250g) cherry tomatoes, halved
  • 4-6 small zucchini (courgettes) (if possible, a mix of yellow & green ones)
  • freshly squeezed juice of ½ lemon
  • fresh basil leaves
  • salt and pepper
Instructions
  1. Use a julienne peeler or vegetable spiralizer to prepare the zucchini “noodles”
  2. Heat olive oil in a frying pan, add garlic, lemon zest, and crushed red chili flakes and cook for one minute.
  3. Add cherry tomatoes and zucchini, and cook for one minute.
  4. Add lemon juice, fresh basil, salt and pepper and toss to combine.
Notes
Serves 2

25 Comments

  1. Allyson says:

    beautiful, beautiful, beautiful! i also love my julienne peeler. :D

    Reply
    • vegangela says:

      Thanks so much Allyson!

      Reply
  2. Caitlin says:

    i love how julienne vegetables look in a salad! and the dressing looks so creamy even though it’s super light ;)

    Reply
    • vegangela says:

      Totally! Thanks Caitlin :)

      Reply
  3. Louise says:

    Dearest Angela, this is another great post. Keep up the good work. Love maman

    Reply
    • vegangela says:

      Thanks Mom – it’s all thanks to you! I made this for Matthew last night and he loved it. Thanks again for everything ;) XO

      Reply
  4. NaturallyFee says:

    Another great recipe! This was light and refreshing while still very tasty and full of flavor. And to top it off, it was super simple to make!

    Thanks!

    Reply
    • vegangela says:

      So glad you liked it – thanks for the feedback. So yummy considering it’s not much more work than just boiling plain-old pasta… yet so much healthier!

      Reply
  5. Natalie says:

    Thanks for this awesome recipe! I subbed cherry tomatoes for Romas and cayenne pepper for the chili flakes & did the wide zucchini “pasta” and it came out fabulous!

    Reply
    • vegangela says:

      Hi Natalie – I’m so glad you like it – your substitutions sound yummy!

      Reply
  6. daina says:

    OMG This looks sooooo yummy!! Soooo making this for dinner one night this week (maybe even tonight!!). I have never seen anything other than green zucchini’s – am i shopping in the wrong place? I can’t believe i never thought of this flavour combination – even using a lemon oil would be nice and refreshing. Can’t wait :)

    Reply
    • vegangela says:

      I’m not sure if I’ve ever seen yellow zucchinis here… but even if you can only find green ones, it’s fine, as it was more about color than taste anyway. I know what you mean – I’ve been doing something similar with pesto, but the addition of fresh lemon makes a big difference. While lemon oil would be great, it’s really the fresh lemon zest that gives it a real (low cal / low fat) ZING! Try it and let me know what you think. Matty loves it and it’s a new staple in this house! :)

      Reply
  7. Mary says:

    I found this recipe yesterday and made it today for lunch! WOW, amazingly delicious and so easy!!! This is now one of my new favorites!!! :)

    Reply
    • vegangela says:

      So glad you liked it. It’s one of my faves as well :)

      Reply
  8. Candice says:

    Just made this, and my husband and I both loved it!!

    Reply
    • vegangela says:

      Glad to hear it! Thanks for taking the time to let me know :)

      Reply
  9. Carlos says:

    Just made this tonight! Nice and light, and SO full of flavor! My stomach says to thank your mom for this great recipe!!

    Reply
    • vegangela says:

      Excellent – I’ll let my mom know :)

      Reply
  10. Lis Armstrong says:

    YUM!! Have had this on the list for a while but just found a julienne peeler yesterday. Straight to work on making this one. Wow, love the flavours and how light it is. Added some spaghetti as had under eaten today and was amazing. Another one onto the favourites list :)

    Reply
    • vegangela says:

      So glad you like it! I’ve made it for dinner parties on a couple occasions and it’s gone over very well. Delicious with a crisp glass of Sauv Blanc. Glad you tried it and liked it – thanks for taking the time to let me know, Lisette :)

      Reply
  11. Jennifer Graham says:

    I’ve been following your blog for some time after recently turning vegan from veggie and thought i’d give this a stab tonight. I was absolutely blown away by this recipe – so simple but absolutely gorgeous! I can’t believe it tastes that good and can be that healthy.Thanks so much for posting.

    Reply
    • vegangela says:

      You’re so welcome. It’s one of my favorites too. I’ve served it at 2 dinner parties now and it was a hit both times. Glad you liked it, thanks for taking the time to write :)

      Reply
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