Zoodle Pasta and Peas

Article written and reviewed by Jamie Koonce, DACM, L.Ac, Dipl.OM
Published August 30, 2018

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This "green lights foods only" version of pasta features zucchini noodles -- otherwise known as zoodles -- instead of traditional pasta. When you taste this zesty, satisfying entree from the ebook "Absofruitly Mel" by Melissa Pampanin, you may just decide this tastes better than spaghetti!

Yields1 ServingCategory,
Prep Time10 mins

[one_half_first]

 20 oz Zucchini
 2 tbsp Sugar snap peas
 10 oz Cherry tomatoes
 1 oz Sun-dried tomatoes
 3 Medjool dates
 3 Garlic cloves
 ½ Lemon, juiced

[/one_half_first]

[one_half_last]

1

Spiralize the zucchini to make "noodles" using a spiralizer tool.

2

Place the tomatoes, dates, garlic, and lemon juice in a blender and blend until smooth.

3

Combine the zucchini noodles, peas, and sauce in a large bowl.

4

Notes:
You can also add other vegetables if desired, such as cauliflower, broccoli sprouts, or peppers.

[/one_half_last]



Nutrition Facts

Serving Size 1 full recipe

Servings 1


Amount Per Serving
Calories 492
% Daily Value *
Total Fat 3g5%
Total Carbohydrate 104g35%
Dietary Fiber 17g68%
Sugars 80g
Protein 15g30%

Vitamin A 75%
Vitamin C 372%
Calcium 21%
Iron 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 20 oz Zucchini
 2 tbsp Sugar snap peas
 10 oz Cherry tomatoes
 1 oz Sun-dried tomatoes
 3 Medjool dates
 3 Garlic cloves
 ½ Lemon, juiced

Directions

1

Spiralize the zucchini to make "noodles" using a spiralizer tool.

2

Place the tomatoes, dates, garlic, and lemon juice in a blender and blend until smooth.

3

Combine the zucchini noodles, peas, and sauce in a large bowl.

4

Notes:
You can also add other vegetables if desired, such as cauliflower, broccoli sprouts, or peppers.

Zoodle Pasta and Peas

About the author 

Jamie Koonce, DACM, L.Ac, Dipl.OM

Jamie Koonce, DACM, L.Ac, Dipl.OM is the Digital Content Manager at Mastering Diabetes. She holds a Doctorate degree in Acupuncture & Chinese Medicine, a Bachelor of Arts degree in Biology & Anthropology from Hendrix College, and Certification in Plant-Based Nutrition through eCornell. Jamie has been enjoying a plant-based lifestyle since 1999. In addition to writing at Mastering Diabetes, she teaches continuing education courses to other health professionals on the science behind a low-fat, plant-based, whole-food lifestyle for specific medical conditions.