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Zucchini and Spaghetti Squash Vegetable Pasta Recipe

Zucchini and Spaghetti Squash Pasta

5 from 1 reviews

A grain free vegetable pasta recipe made with zucchini, spaghetti squash, olives, sun dried tomatoes and goat cheese.

Ingredients

Scale

Instructions

  1. Bring a large pot of salted water to a boil. Add the spiralized zucchini and cook for 2 minutes, or until just barely fork tender. Drain the zucchini and rinse with cool water.
  2. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and saute for 2 minutes. Add the zucchini and spaghetti squash to the skillet and toss to coat in the oil.
  3. Reduce the heat to low and add the olives, sundried tomatoes, parsley and capers. Season with red chili flakes and salt to taste.
  4. Dollop on the goat cheese (or almond-milk ricotta), cover skillet with a lid and cook for 2 to 3 minutes, or until vegetables are warm and the cheese is ever so slightly melted. Serve at once.