Zucchini Spaghetti

Italian food is my all time favorite food. I love pizza, pasta, cheese and wine. And if the ab- and bumfairy would allow it, I’d stuff myself 7 days a week with delicious smelling, greasy, cheesy pasta and pizza! But unfortunately the fit fairies are not as forgiving as you might wish!

Luckily I found a recipe that satisfies my craving for pasta and pleases the fit fairies as well! It’s called: zucchini spaghetti! I wouldn’t believe it at first, but to me these vegetable spaghetti strings have the same sensation as regular pasta!

All you need to make the perfect vegetable spaghetti, is a spiral cutter. I bought mine at Kookpunt in Rotterdam. It works like a pencil sharpener, but for veggies. Super easy! You can also use a Julienne peeler if you want.

This is what you need to make a delicious zucchini spaghetti:

4 servings

  • 5 Zucchinis
  • Carrots (optional)
  • Approx. 4 table spoons pesto
  • 2 handfuls of pine nuts
  • 2 cans borlotti beans
  • Box of cherry tomatoes (cut in half)
  • 2 red onions
  • Garlic, pepper, salt

How to:

  • Sharpe all the zucchini until there`s nothing left to sharpen. It’s impossible to sharpen the whole thing, so you’ll have a little left of the veggie. If you choose to add carrots, sharpen these too. You might think this is way too much for 4 people, but the strings will shrink when you fry them later.
  • Fry the pine nuts (without oil) until they are golden brown
  •  Cut the onion into small pieces and fry together with the minced garlic. Add the borlotti beans after 3 minutes.
  • Heat a wok, add some olive- or coconut oil and fry the veggies strings for 3 minutes.  No longer, because the vegetables release fluids and it will make your pasta watery.
  • Add the borlotti beans mixture to the spaghetti and stir. Finally add pesto, pine nuts and cherry tomatoes.
  • Serve with parmesan cheese and some fresh basil.

I am really curious what my fellow pasta junkies think about this healthier version!


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