Zucchini Ribbon Pasta — Damn Delicious

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Zucchini Ribbon Pasta

With spring upon us, it’s time to pack in our fresh veggies with this zucchini ribbon pasta – perfect for Meatless Monday!

This past weekend, I was up in Murrieta, CA for The Big Potluck for a food blogging conference I’ve been looking forward to for several months. After a 3-hr car drive in the worst LA traffic, we finally made it to the venue. And then after having a bit too much wine the first night there, I severely suffered the consequences of the most “awesome” hangover I have ever experienced.

Lesson learned: alcohol + conferences do not go well together.

That being said, I’m sure my body is extremely unhappy with me so I thought I would try some clean eating for a full recovery with this pasta dish here. It’s a simple mixture with zucchini ribbons, cherry tomatoes, avocado and creamy goat cheese tossed in with a bit of lemon for some tanginess. I threw in some pine nuts too for that added crunch, but feel free to add what you have on hand – extra crunchiness is always well received!

Zucchini Ribbon Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

With spring upon us, it’s time to pack in our fresh veggies with this pasta – perfect for Meatless Monday!


  • 8 ounces fusili
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon oregano
  • 2 zucchini, trimmed and halved lengthwise
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons pine nuts


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice and oregano; set aside.
  3. Using a mandoline or vegetable peeler, shave zucchini into long wide ribbons.
  4. In a large bowl, combine pasta, zucchini ribbons, avocado, cherry tomatoes, goat cheese, parsley, pine nuts and olive oil mixture.
  5. Serve immediately.

Did you Make This Recipe?

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