Red Sauce & Zucchini Pasta

So I was hoping for an easy dinner: buy some local pasta and red sauce at the Farmer’s Market and add to it some of our crop share veggies…. but the pasta stand wasn’t there!  This being said I did have all the ingredients to make a sauce but no pasta!  Our solution, raw zucchini pasta.  I have never tried this before and using my mandolin I was able to create perfect linguini pieces from two medium zucchinis!  I highly recommend trying this, the zucchini adds minimal flavor and for obvious reason is much healthier and easier to digest than normal pasta.

Red Sauce & Zucchini Pasta

Red Sauce & Zucchini Pasta


  • arugula
  • eggplant
  • peppers
  • summer squash
  • zucchini
  • patty pan
  • onion
  • garlic
  • olive oil
  • 15 oz can fire roasted tomatoes
  • 2 tablespoons capers
  • 3 tablespoons chopped kalamata olives
  • 1 tbsp brown sugar
  • percorino romano


  1. Chop vegetables: arugula, eggplant, summer squash, patty pan, onion, and garlic.
  2. Make 'noodles': using a mandolin slice zucchini into strips lengthwise.
  3. Add olive oil to a skillet over medium heat. Add the onion and garlic. After a few minutes add the eggplant, summer squash, and patty pan.
  4. Meanwhile roast the pepper over a gas stove - low heat turning pepper as each side starts to blacken. Place in glass bowl and cover with plastic wrap to cool. Peel off skin, deseed, and chop.
  5. To the vegetables add the roasted peppers, can of tomatoes, capers, kalamata olives, brown sugar, and arugula. Simmer 15 minutes until veggies are tender crisp. Season with s&p.
  6. Place zucchini noodles in a bowl and top with vegetable sauce. Serve with fresh grated pecorino romano.






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