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Zucchini "Zoodles" with Pink Sauce

My ten-year-old told me the other day that she enjoys zucchini noodles more than regular noodles, which is saying something since she loves pasta. Several years ago, I purchased a "vegetti" spiralizer on amazon for less than $10 and it has been put to work. We love these zoodles and they pair well with marinara sauce, pesto, or even peanut sauce for a flavor twist. Tonight's pairing was a pink sauce with pine nuts for an extra bite. They aren't particularly filling so these work best as a side. You can also mix them with your regular pasta noodles to add some vegetables to your meal.


  • Zucchinis (expect one per person as a side)

  • Salt

  • Olive Oil

  • Spices- as desired, salt, pepper, red pepper flakes, garlic and onion powder

  • Marinara sauce (1/2 cup per zucchini)

  • Heavy cream (1 T per every 1 cup of marinara) use vegan cream, or omit to keep vegan

  • Toasted pine nuts

  • Freshly shredded parmesan cheese


  1. Cut ends of zucchini and spiralize in your device, using as much as possible (you can cut the remaining piece in small shreds or discard)

  2. Cut zoodles in half lengthwise so they aren't extremely long and easier to manage

  3. Lay out on a towel, sprinkle salt and press zoodles to release water

  4. Heat olive oil in a large pan and sauté zoodles until reach desired softness ( I like them well done while others like them al dente), using tongs to move around. Add salt, pepper or any other spices to your liking.

  5. Stir in pine nuts

  6. Meanwhile, in a small saucepan, heat marinara sauce, stir in cream and mix until heated.

  7. Serve zoodles hot with a ladle of sauce and parmesan


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