Zoodles with Sautéed Vegetables | A Twist on Pasta

A few months ago, I found a great deal on a spiralizer & mandolin. I love collecting kitchen appliances for any use and our kitchen cabinets will prove that. And I never stop collecting or discovering what other tools I’d love to add to my kitchen. Still have yet to purchase a waffle maker though, despite my love for Belgian waffles and the nostalgia from my childhood.

Zoodles with Sautéed Vegetables

I have a husband who is not a fan of “fake” foods like mashed cauliflower instead of potatoes or spaghetti squash over pasta. Myself, I’ve been excited to try making zoodles, zucchini noodles. When I was younger, my mom and I ventured to make spaghetti squash to try out a healthier alternative. With my husband away last weekend, I thought it would have the perfect chance to try using my spiralizer to make zucchini noodles. Especially with our weight lose challenge I posted previously, I thought these noodles might be a great alternative and help me reach my goals. Of course, the trick is to ensure you don’t fill the healthy version with lots of unhealthy additives to make it tasty…i.e. lots of butter and mayo in mashed cauliflower making it no longer healthy.

Zoodles on a Fork


  • Spiralizer
  • Cutting board and knife
  • Baking sheet
  • Parchment paper
  • Skillet


  • 1 really large zucchini or 3 medium size
  • 1 1/2 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 small yellow squash, chopped into 1/2 inch pieces
  • 4-5 roma tomatoes, seeded and chopped
  • 1/2 green pepper, or other colors if you choose, chopped
  • 1 small white onion, chopped
  • 1 1/2 tablespoons of fresh basil, roughly chopped
  • 1 teaspoon red wine vinegar, more if desired
  • Salt & pepper, to taste


  • Use the spiralizer to make zucchini noodles. With the extra zucchini, chop it into 1/2 inch pieces and sauté with the other vegetables. Spread out noodles onto a parchment paper-lined baking sheet. Bake noodles at 200º for 10-12 minutes until the noodles are dry on the outside but still moist on the inside, mixing halfway through.
  • Heat olive oil in a deep skillet over medium heat. Add veggies (except tomatoes), garlic, and red wine vinegar. Sauté until the veggies are softened and start to brown. Add basil and tomatoes in the last few minutes.
  • Add noodles to a pot of boiling salted water for 3-5 minutes. Drain noodles and separate into bowls. Top with the sautéed veggies and  season with salt and pepper. Serve immediately.

Recipe makes 2 servings of pasta. Adjust ingredients if you want to make more servings. 

{A Hint of Ginger}: Don’t fret if you don’t have a spiralizer, there are many ways you can make them yourself with tools you likely already have in your kitchen. Try a cheese grater or a julienne peeler.