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Mediterranean Zucchini Noodle Pasta - Light, Fresh, and Full of Flavor

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini, spiralized into noodles (or use store-bought zoodles)
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 3 cloves garlic, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 2 tablespoons capers, drained (optional but delicious)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Zest and juice of 1 lemon
  • 1/3 cup crumbled feta cheese (or dairy-free feta if needed)
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons fresh parsley, chopped
  • Sea salt and freshly ground black pepper, to taste
  • Optional protein: 1 can chickpeas (drained and rinsed) or 8 oz cooked shrimp or grilled chicken
  • Optional crunch: 2 tablespoons toasted pine nuts or slivered almonds

Method
 

  1. Prep the zucchini noodles. Spiralize the zucchini using a spiralizer, julienne peeler, or a mandoline. Lay the noodles on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture. Gently pat dry.
  2. Warm the pan. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for 30–60 seconds until fragrant, stirring often so the garlic doesn’t brown.
  3. Build the sauce. Add the cherry tomatoes with a pinch of salt and pepper. Cook 3–4 minutes, stirring occasionally, until they start to soften and release juices. Stir in the olives and capers.
  4. Add lemon. Stir in the lemon zest and juice. Taste and adjust seasoning. If using chickpeas, add them now and warm through for 2 minutes.
  5. Cook the zoodles—quickly. Add the zucchini noodles to the pan and toss with tongs for 1–2 minutes, just until warmed and slightly tender. Do not overcook or they’ll turn watery.
  6. Finish and serve. Remove from heat. Toss in feta, basil, and parsley. Drizzle with a little more olive oil. Top with pine nuts if using. Serve immediately with extra lemon wedges and black pepper.