Zucchini Noodles with Pasta and Roasted Tomatoes

By Sally Cameron on February 16, 2014

gluten-free, pasta, Side Dishes, the daniel plan, vegan, vegetables, vegetarian,


Zucchini noodles? Yes! They are terrific. If eliminating pasta is too much of a switch all at once for your family, try this recipe. Half zucchini noodles and half pasta noodles – a terrific combination.

Zucchini Noodles

Recently I wrote about how to make zucchini noodles.  To make them, you will need a fun tool called a spiral vegetable slicer.  Zucchini noodles are a playful way to introduce more healthy vegetables into your diet.

Pasta: Brown Rice or Whole Wheat

If the leap to all zucchini noodles is a stretch for your family, or if you still want to include grains, try this: use half as much spaghetti and mix in zucchini noodles. Choose either gluten-free spaghetti, made from brown rice, or whole grain wheat pasta.

Cook one ounce of dried spaghetti per person and mix it with your zucchini noodles, half and half. You are eating half the pasta, and adding a healthy dose of vegetables. How to know how much pasta you are cooking? You need a digital kitchen scale. It’s an invaluable tool for any kitchen.

Making zucchini noodles

A note on gluten-free pasta. If you have had brown rice pasta that is mushy and falls apart, here is the solution. Track down Jovial brand in the green box. It is fantastic. Trust me. It is all I will buy. It’s available at many stores and online.

ucchini Noodles with Roasted Tomatoes

Roasted Tomatoes

Roasting tomatoes to go with the pasta is easy and takes 20-25 minutes. You can even make them several days ahead. Make more than you think you need. With a concentrated, natural sweetness, plus lots of fresh herbs, garlic and olive oil, they are so tasty you will eat more than you think!

Here are the directions.

roasted tomatoes

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Zucchini Noodles with Pasta and Roasted Tomatoes

Zucchini noodles mixed with spaghetti makes a wonderful healthy meal. Roasted tomatoes add another level of flavor and nutrition. Enjoy as a side dish or top with chicken breast, shrimp, or fish. Add fresh chopped herbs and maybe a drizzle of good olive oil to finish. A sprinkle of Parmesan is a nice too. For the roasted tomatoes you need 16 ounces of grape or other small tomatoes and fresh thyme, olive oil, garlic, salt and pepper. See recipe link here or below.


  • 1 recipe roasted tomatoes
  • 2 ounces spaghetti brown rice or whole wheat
  • 1 large zucchini about 8 ounces
  • 1 tablespoon olive oil
  • 1 large shallot sliced into thin rings
  • 2 large garlic cloves minced
  • Fresh chopped parsley oregano or basil leaves
  • 2 tablespoons grated Parmesan cheese optional


  1. Pre-heat oven to 375° (190° C) and roast tomatoes following recipe. When done roasting, keep tomatoes warm.
  2. Bring a pot of water to boil for the spaghetti and spiral slice your zucchini noodles.
  3. Heat olive oil in a medium sauté pan over medium low heat and add shallot. Cook , stirring, until shallot rings are softened. Add garlic and cook 1 minute.
  4. Add zucchini noodles to the pan and cook 2-3 minutes or until softened. Add the pasta, tomatoes,  herbs and toss together. Place in shallow bowls to serve. If desired, drizzle with a little more olive oil and a sprinkle of Parmesan cheese.


Leave a Comment
Madonna/aka/Ms. Lemon | February 16, 2014 at 5:21 pm

Your making me hungry. 🙂

Ali @ Inspiralized | February 19, 2014 at 4:03 pm

Beautiful recipe! I love a simple zucchini pasta dish!

Joel A. | February 19, 2014 at 10:44 pm

Thanks for sharing! Now, I know how to make Zucchini noddles. But I need to purchase this spiral vegetable slicer first.

Joybee | February 20, 2014 at 11:10 am

Mmmmm this sounds delicious. Another kitchen gadget I want but don’t have space for…couldn’t you use a peeler and make thin slices it’s not as pretty but I think it would work ok.

    Sally | May 31, 2014 at 12:19 pm

    Hi Joybee. Unfortunately a peeler just won’t do the same job. Sure you can’t squeeze in it somewhere? Done a kitchen clean out recently for space? Store in a closet in the box?

Jamieanne | February 28, 2014 at 3:58 pm

I made this recipe the other day and loved it! Very easy and healthy! Unfortunately, I can’t say my husband enjoyed it; although he did eat his entire serving, he informed me he didn’t want it again – but I’m glad he got some fresh vegetables in him for once because he never eats them (he’s just like a fussy kid who hates veggies!)! Thanks for sharing the recipe though, I’m sure I’ll be making it again for a delicious lunch for myself while my husband’s at work! 🙂

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