Zucchini Noodle Pasta

Yellow and green zucchini noodles topped with pesto and tomato sauce.


Kids LOVE zucchini noodles!  We served ours with a chickpea tomato sauce.



1 1⁄2 pound
zucchini ((about 2 large))
2 tablespoons
garlic cloves (minced)
1 teaspoon
olive oil
1⁄4 teaspoon
1 pound
zucchini (cut into coins)
3 tablespoons
olive oil
2 cups
cooked chickpeas (drained and rinsed)
2 cups
mixed chopped veggies (such as onions, leeks, celery, carrots)
1 cup
chopped tomatoes ( )
parmesan cheese (to taste)
salt and pepper (to taste)


For the noodles:

You can make zucchini noodles (zoodles) in a number of ways.  If you have a mandoline or a spiralizer, you can create noodles easily.  Just follow the manufacturer's safety precautions as the blades are sharp.  You can also use a vegetable peeler or a box grater to create the zoodles.   With a chef knife, you can cut cross-sections of the zucchini and then cut into matchsticks.

Preheat a saute pan over medium heat.  Add the olive oil.  Gently cook the noodles until tender crisp.  They will start to look slightly translucent.  Add half the minced garlic and salt and pepper to taste.  Cook on low for one minute, until the garlic is fragrant.  

For the Chickpea Sauce

Heat the olive oil in a large saucepan.

Saute the zucchini and mixed chopped vegetables for 10 minutes.  Add the rest of the garlic and cook for one minute, until fragrant.  Add the chickpeas and chopped tomatoes.  Simmer until heated through, about ten more minutes.  Season to taste with salt and pepper.

Turn off the heat and toss with the zucchini noodles and parmesan cheese.  Serve with crusty, whole grain bread.



We created these zucchini noodles during our Healthy Kids Community Challenge day camps, and during our video series with Michelle Ferreri.