Mediterranean Spaghetti Zucchini Pasta
This recipe combines classic spaghetti with spiralized zucchini noodles for a lighter, veggie‑forward pasta. Tossed with juicy cherry tomatoes, briny olives, fresh herbs, and tangy feta, it’s a Mediterranean feast in one bowl.
⏱ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
8 oz (225 g) spaghetti (whole wheat or regular)
2 medium zucchini, spiralized into noodles
2 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted & halved
¼ cup sun‑dried tomatoes, chopped
½ tsp dried oregano
Zest & juice of 1 lemon
Salt & black pepper, to taste
½ cup feta cheese, crumbled
2 tbsp fresh basil or parsley, chopped
Optional: 2 tbsp toasted pine nuts
Instructions
1. Cook spaghetti
Bring salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté vegetables
Heat olive oil in a large skillet over medium heat.
Add garlic; sauté 30 seconds until fragrant.
Stir in cherry tomatoes, olives, and sun‑dried tomatoes. Cook 4–5 minutes until tomatoes soften.
3. Add zucchini noodles
Stir in zucchini noodles and oregano. Cook 2–3 minutes until just tender (don’t overcook to avoid mushiness).
4. Combine with spaghetti
Add cooked spaghetti to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss to coat.
5. Finish & serve
Remove from heat. Top with feta, basil, and toasted pine nuts if using.
Serve warm with a drizzle of extra olive oil.
Notes & Tips
Make it fully low‑carb: Skip the spaghetti and use only zucchini noodles.
Protein boost: Add grilled shrimp, chicken, or chickpeas.
Herb twist: Try fresh dill or mint instead of basil for a new flavor.
Meal prep tip: Spiralize zucchini ahead of time and store in an airtight container with a paper towel to absorb moisture.
❓ Frequently asked questions FAQs
Q: How do I keep zucchini noodles from getting watery?
Don’t overcook them, and pat dry with paper towels before adding to the skillet.
Q: Can I use gluten‑free pasta?
Yes — works perfectly with brown rice or lentil pasta.
Q: What can I serve this with?
A side of garlic bread or a light arugula salad pairs wonderfully.
Nutritional Information
Calories: 360
Protein: 12 g
Fat: 15 g
Carbohydrates: 48 g
Fiber: 7 g
Sugar: 7 g
Sodium: 520 mg