Mediterranean Zucchini Noodle Pasta is fresh, flavorful, and healthful – perfect for any time of year.
Do you ever want to put a meal on repeat and wear it out like an old pair of sneakers? Walk 500 miles in it? Vegetable noodle pasta is definitely a meal I can walk 500 miles in. Errr….you get the point.
Raw raw raw ah ah ahh! Sorry.
Now it’s time for me to put myself on repeat:
A couple of weeks ago, I posted a recipe for Raw Carrot Pasta with Ginger-Lime Peanut Sauce, and I told you all about my newest obsession: vegetable noodles. Using my handy dandy Spirelli Spiral Slicer, I’ve been spiraling some rawsome pastas.
All it takes for a meal that’s worthy of putting on repeat is some spiraled vegetable noodles, some other flavor-blasted ingredients, and a fun sauce. Can you put spaghetti sauce atop zucchini noodles? A meatball or two? Yes, yes you can.
Zucchini doesn’t taste like pasta. But that’s okay.
Lately, my meals have been looking-like-a zis:
Here’s what I’m thinking: Summer. Picnic. White wine. Mediterranean zucchini noodle pasta.
Cherry tomatoes, artichoke hearts, kalamata olives, zesty herby dressing, and feta cheese are what create a flashmob in your mouth for this meal. No sautéing, turning on the oven, or throwing pasta against the wall to see if it’s ready. Although if you want to throw zucchini noodles against the wall, I’m not one to stop you. In fact, I’d encourage you to do so. Because it’d be hilarious.
Note: I was not compensated for this post in any way. I just really like vegetable noodles.
Please go make noodles out of zucchini.