Farm Fresh Spaghetti with Zucchini Noodles Recipe

I love pasta, every single kind, but sometimes it’s nice to avoid all those carbs, so I started using my surplus zucchini to make pasta noodles. I can still enjoy the fresh flavors of the season in my tomato sauce, and now I can enjoy it in my noodles as well!

This time of year my garden abounds with fresh produce so my spaghetti recipes never have quite the same ingredients. Some days there are peppers and eggplants, other days it’s carrots and peas. As summer progresses I also get to eat fresh tomatoes, instead of my canned tomatoes from last year’s season.

The zucchini never changes though, as there is never any way to eat it fast enough!

Taking my selection of farm fresh veggies I cook them down on the stove until the flavors are melded together. While they’re cooking together (typically for a total of 20 min) I set to julienne peeling my zucchini. I peel down as far as I can- until I reach the center of the zucchini. The seeds can make for a funky “noodle” so I usually stop there and use the core for something else. (see photo below)

So let’s get to cooking!

Print Recipe

Farm Fresh Spaghetti with Zucchini Noodles

A quick, summer go-to meal. Ingredients from the garden make it fast, fresh, easy and always delicious.

Servings

Servings

Ingredients

• 3 Cloves Garlic Crushed and Chopped
• 1 Tbsp. Olive Oil
• 1 Quart Canned Tomatoes Crushed or Whole
• 10 Leaves Basil
• 2 Cups misc. Garden Produce Coarsely Chopped (eggplant, peas, carrots, pepper etc.)
• 1 Tbsp. Tomato Paste
• 1/2 tsp. Salt More to taste
• 1/2 tsp. Oregano
• 1/4 tsp. Garlic Powder (Optional)
• 1.5 Medium Zucchini Julienned

Servings Servings Ingredients 3 Cloves Garlic Crushed and Chopped 1 Tbsp. Olive Oil 1 Quart Canned Tomatoes Crushed or Whole 10 Leaves Basil 2 Cups misc. Garden Produce Coarsely Chopped (eggplant, peas, carrots, pepper etc.) 1 Tbsp. Tomato Paste 1/2 tsp. Salt More to taste 1/2 tsp. Oregano 1/4 tsp. Garlic Powder (Optional) 1.5 Medium Zucchini Julienned

Instructions

1. Brown Garlic in Olive Oil.
2. Add Tomatoes and allow to sit and simmer for 10 min in order to cook down some of the juices from the tomato.
3. Add misc garden produce (eggplant, peas, carrots, peppers, etc.), tomato paste, and spices: salt, oregano, garlic powder. Allow to simmer together for another 10 min for flavors to meld.
4. Julienne your zucchini noodles. A Julienne Peeler is the easiest route, but you can also use a knife- just be careful. With the peeler, peel along the zucchini on all edges, just as you would for peeling a carrot, until you reach the center and seeds. Don't use this center part as it will give your "noodles" a strange texture and they may fall apart while cooking.
5. Add zucchini noodles to the tomato sauce to cook for 5 min. This gives them a cooked, al dente noodle texture.
6. Remove from heat and serve. Enjoy!

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