Zucchini spaghetti

Ok, this recipe is super close to the healthy pasta dish I posted a couple of weeks ago, but I made these for lunch the other day, because I was so curious about the “Zucchini” noodles I have been seeing everywhere, so I needed to give it a try.

This dish contains following Superfoods:

  • Brown Rice (spaghetti)
  • Tomatoes
  • Garlic
  • Olive oil


  • Zucchini, grated into thin stripes, like spaghetti
  • Brown rice spaghetti (optional, you should be able to find them in the supermarket or in a health food store)
  • Cherry tomatoes
  • Black olives (if you don’t like olives, you can leave this out)
  • Sun dried tomatoes, cut in juliennes
  • Onion
  • Parsley
  • 3 – 4 cloves of garlic
  • 2 tbsp olive oil

Zucchini Tomato_Olives Onions


  • Boil the spaghetti
  • When the spaghetti are basically done, add the zucchini stripes for like 15 – 30 seconds, not more, otherwise they become “mushy” (actually you could also eat them raw, but I liked them slightly cooked)
  • In a pan, heat the olive oil, add the onions and garlic, saute until the taste comes out, add tomatoes, parsley and black olives
  • Now carefully mix in the spaghetti and serve!

I used some brown rice spaghetti for this dish, as I wanted to have some extra “bite”, but it’s of course possible to only use the zucchini spaghetti and make it a really low calorie and even healthier meal. Enjoy!


Zuchini-pasta-main-ws Zuchini-pasta-close-up-ws


    • superfoodista says

      Thanks so much Sarah!! :-) I know, I believe in the concept of “eat colors” – the more the better! Love your blog too, always such yummy pictures in natural setting πŸ˜‰ big hug to you & thanks for stopping by, Sylvia


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