Paleo Zucchini Pasta

9 35 320
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Paleo Zucchini Pasta
Health Highlights
A light pasta option that uses zucchini noodles instead of wheat noodles.


1/2 tsp Coconut oil
1 tbsp Almond flour/meal, Bob's Red Mill
1 pinch Sea Salt
4 large Zucchini (sliced with a julienne peeler)
2 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/2 tsp Red pepper flakes (more to taste)
1 tsp Parsley, fresh (minced)
1 dash Black pepper


1. Heat a large skillet over medium-high heat. Add the coconut oil, and once it's melted, add the almond flour and a pinch of salt.

2. Stir often with a wooden spoon, until it's toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.

3. Prep your zucchini noodles with a spiralizer or julienne with your knife. In the same skillet, add the julienned zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.

4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.

5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they're coated.

6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving!


Quick Tips:

For added protein, add ground beef, turkey, chicken or tofu. 

You can also mix this up with sauteed vegetables such as tomatoes or mushrooms. 


Nutrition Facts

Per Portion

Calories 320
Calories from fat 174
Calories from saturated fat 32
Total Fat 19.3 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 98 mg
Potassium 3017 mg
Total Carbohydrate 21.9 g
Dietary Fiber 7.6 g
Sugars 16.5 g
Protein 18.5 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 9.9

Energy sources