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Home » Zucchini Pasta with Marinara & Goat Cheese

Zucchini Pasta with Marinara & Goat Cheese

September 22, 2012 Sam 5 Comments

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After all my cardio today, I was craving some PASTA for dinner.

I’ve been seeing recipes around for zucchini pasta, so I figured I’d give that a shot, and let me tell you I was glad I did.

I’ll admit, initially I had some doubts about how this “pasta” would hold up to regular pasta, but I was happy delighted with the results.

This stuff was soooo good, smothered with marinara sauce and I sprinkled goat cheese on top which made the sauce extra creamy.

I will be making this recipe again and again and again, for sure.

Ingredients: (serves 1)

1 Zucchini

1 tsp extra virgin olive oil

1/4 cup marinara of your choice (I used Rinaldi Chunky Tomato, Garlic & Onion)

Goat Cheese to sprinkle

Instructions:

Thinly slice zucchini to about fettucini-size.  Do not use the zucchini once you get to the seedy center of it.

(If you have a mandolin, this process will go much faster for you!  I did not have a Mandolin so my zucchini was not sliced quite as thinly as I wanted, but it all worked out in the end!)

Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.

Add zucchini to skillet, stir to coat zucchini with olive oil

Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.

Almost done!

Heat Marinara sauce

Place zucchini on plate, cover with marinara and sprinkle with goat cheese

I liked to mix my goat cheese into the marinara for a creamy sauce

Enjoy!

 

Zucchini Pasta with Marinara & Goat Cheese

Print Pin Rate
Course: Main Course

Ingredients

  • 1 Zucchini
  • 1 tsp extra virgin olive oil
  • 1/4 cup marinara of your choice (I used Rinaldi Chunky Tomato Garlic & Onion)
  • Goat Cheese to sprinkle

Instructions

  • Thinly slice zucchini to about fettucini-size.  Do not use the zucchini once you get to the seedy center of it.
  • Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.
  • Add zucchini to skillet, stir to coat zucchini with olive oil
  • Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.
  • Heat Marinara sauce
  • Place zucchini on plate, cover with marinara and sprinkle with goat cheese
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
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Comments

  1. Matt @ The Athlete's Plate says

    September 22, 2012 at 7:54 pm

    I <3 goat cheese.

    Reply
    • Sam says

      September 22, 2012 at 8:14 pm

      I JUST learned about it recently, it’s so good!

      Reply
      • Kamila says

        November 15, 2012 at 2:54 am

        I have to thank you so much. I never thought of raw Zucchini as a pasta. I tried some zccnhiui raw and you were right now real taste but I liked it and I could see how this could work. I also wanted to say for those who don’t want tomato all the time. You can make a sauce out of yogurt. Just add spices. This is for those who would want this. I want to check out more of what you have. I am trying to bring down my blood pressure and blood sugar naturally.

        Reply
    • Sangram says

      November 15, 2012 at 2:28 am

      I make this all the time, its delicious and it rellay does taste like pasta. This is an amazing recipe, you would not believe its raw food. Thank you

      Reply
  2. Derim says

    November 13, 2012 at 6:14 pm

    I tried this recipe for the first time and it was abesoutlly delicious. It doesn’t matter if you’re raw or now. This is is just flat-out good! And totally guilt free!

    Reply

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Sam Sugar Spun Run Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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