New This Month

Zucchini "Pasta"


In this dish, the zucchini IS the pasta. Enjoy it raw.

  • Servings: 2

Source: Whole Living, July/August 2011


  • 8 ounces cherry tomatoes, sliced
  • 1 clove garlic, thinly sliced
  • 1/4 cup chopped raw walnuts
  • 2 tablespoons torn fresh basil, plus leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt
  • 1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips


  1. In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.

Cook's Notes

Use a very sharp knife or a mandoline to cut the zucchini into long, thin, noodlelike strips.

Reviews Add a comment

  • mcgul01
    7 JUL, 2012
    I made this salad, I added some Kalamata Olives and some nutritional yeast, wow it was delicious!
  • Tildy50
    22 MAY, 2012
    This was a delightful dish and very flavorful! Also good warm-heated tomatoes and garlic until soft then added the "pasta", tossing lightly until warmed through - tossed again with the basil and walnuts!
  • MS12027274
    23 MAR, 2012
    This is yummy! I had some leftover and added a bit of balsamic vinager the next day. That made a delicious salad for lunch! Actually, since it is fresh veggies the WW points are low the only thing to count is the olive oil. I bet it's wonderful with garden fresh tomatoes and basil!