Make this delicious Zucchini Spaghetti with Tomato Artichoke Sauce tonight … it’s packed with healthy ingredients and ready in minutes!
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Are you craving something for dinner that’s super yummy, but still light and healthy,?
Then, let me introduce you to my amazing Zucchini Spaghetti. This easy recipe replaces traditional pasta with zucchini noodles, AKA zoodles, and pairs them with a crave-worthy, but quick Tomato Artichoke Sauce.
I have to admit that I was pretty skeptical the first time I tried zoodles, but I needn’t have been … they’re so good! No, they don’t taste exactly like real pasta, but they’re tasty in their own right. Plus, they’re perfect for those days you want to save a few carbs and calories.
This simple recipe is one of my favorite ways to serve these veggie noodles. And let me tell you, it is a crowd-pleaser! Even my artichoke and olive-hating husband loved it, and I’m positive you will, too.
Zucchini Spaghetti with Tomato Artichoke Sauce
Let’s talk about this Zucchini Spaghetti for a minute, because it’s absolutely packed with flavor!
Zucchini noodles are my go to when I’m craving a bowlful of healthy veggies. If you’ve never had them before you’re in for a tasty surprise. They’re perfect for those days when you’re longing pasta but want something lighter.
The zoodles are pretty plain on their own, which makes them the perfect vehicle for a mouthwatering Tomato Artichoke Sauce! This simple sauce is ready in about 20 minutes, but you’d never guess that based on its bold flavor.
Best of all though? This recipe isn’t just delicious, it’s also super fast. You can have this healthy dinner on the table in about half an hour!
Ingredients for Zucchini Noodles
The ingredients for this zucchini pasta are simple, fresh, and healthy. You should be able to find them in almost any grocery store.
For the Noodles:
- Extra Virgin Olive Oil
- Zucchini
For the Tomato Artichoke Sauce:
- Extra Virgin Olive Oil
- Onion
- Garlic
- Tomatoes
- Marinated Artichoke Hearts
- Kalamata Olives
- Dried Basil and Oregano
- Crushed Red Pepper Flakes
- Fresh Basil
You will also need a spiralizer. I have the Spiralizer 5-Blade Vegetable Slicer, and I’d highly recommend it. It’s affordable and works great, even with harder veggies like sweet potatoes. Plus, it’s easy to clean, and the different blade sizes make it very versatile.
How to Make Zucchini Spaghetti
Let’s get started! This recipe comes together quickly, so make sure to prep all your ingredients before you start cooking.
You’ll also need to make the zucchini noodles. There are a few ways to do this, but the easiest way is with a spiralizer.
To make the zucchini spaghetti with a spiralizer, remove the ends from your zucchini and cut them in half. Stick one of the zucchini halves on the spiralizer, then turn the handle to make the zoodles. Simple!
Tip: Don’t have a spiralizer? Cut the zucchini into strips with a knife, or use a smaller, hand-held spiralizer, special mandoline, or julienne peeler instead.
Making the Quick Tomato Artichoke Sauce
Once your ingredients are prepped, start working on the sauce. You’ll begin by sauteing half an onion (seasoned with salt) in olive oil.
When the onion starts turning golden brown, stir in the garlic and crushed red pepper flakes. Cook this mixture just until the garlic gets fragrant, stirring constantly. It should only take about 30 seconds or so … you don’t want to brown the garlic.
Next, stir in the tomatoes, artichokes, olives, and dried basil and oregano.
Tip: This recipe is best with fresh summer tomatoes, but don’t let that discourage you from making it year round. In winter, try using plum, cherry, or grape tomatoes. Canned tomatoes are a good substitute, too.
Simmer this mixture until the tomatoes soften and the sauce thickens, about 12 to 15 minutes.
Your sauce should look rustic and chunky—similar to the image below—and most of the liquid in the pan should be evaporated.
It’s important to get the right consistency here, otherwise the finished dish will have too much liquid.
Cooking the Zucchini Noodles
Once you get the sauce simmering, begin cooking the noodles.
You’ll start by heating a little olive oil in large skillet over medium-high heat. Make sure to use a large enough pan, otherwise your noodles won’t fit.
When the pan is hot, add the zucchini noodles. Use a pair of tongs to continuously toss the noodles until they’re hot, about five minutes. Do not overcook the noodles … you’re just heating them up, not browning them.
Once the noodles are hot, season them to taste with salt. Then, drain them in a colander to remove any extra liquid they’ve released.
Finishing the Veggie Spaghetti
Return the zucchini noodles to the skillet, then add the sauce.
Use your tongs to toss everything together, then taste the noodles and season them to taste with extra salt, if necessary.
And that’s it, your Zucchini Spaghetti recipe is ready to eat! Serve this dish as-is or sprinkle it with a little cheese (Parmesan, goat cheese, or feta would all be delish) if you’re not vegan.
I love how simple, yet flavorful this quick recipe is, and you will, too. Serve this easy veggie pasta on busy weeknights or anytime you’re craving a healthy dinner.
What to Serve with Zucchini Spaghetti with Tomato Artichoke Sauce
These zoodles are wonderful on their own for a quick dinner. For a more substantial meal though, try serving them with a salad, like this easy Massaged Kale Salad or this simple Chopped Salad.
If you’d like to try other spiralizer recipes, check out these Zucchini Noodles with Romesco Sauce and Feta or this Roasted Veggie Bowl, which uses spiralized sweet potatoes.
Looking for more zucchini recipes? Try my unique Zucchini Couscous Casserole or this tempting Vegetarian Stuffed Zucchini.
Zucchini Spaghetti with Tomato Artichoke Sauce
Ingredients
For Sauce:
- 1 tablespoon extra virgin olive oil
- 1/2 onion, diced
- 2 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 4 medium tomatoes, chopped (about 3 cups)
- 1 (6-ounce) jar marinated artichokes, drained
- 1/3 cup halved kalamata olives
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon chopped fresh basil
- kosher salt
For Zucchini:
- 4 medium zucchini, spiralized
- 2 teaspoons extra virgin olive oil
Instructions
Prepare Sauce:
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add onion and season with salt. Saute until starting to turn golden, about 5 minutes.
- Stir in garlic and crushed red pepper. Cook until fragrant, stirring constantly (about 30 seconds).
- Mix in tomatoes, artichokes, olives, and dried basil and oregano. Simmer until tomatoes have softened and sauce has thickened (about 12 to 15 minutes).
- Season sauce to taste with salt and stir in fresh basil.
Prepare Zucchini:
- Once sauce has started simmering, heat 2 teaspoons olive oil in a large skillet over medium-high heat.
- When pan is hot, add spiralized zucchini. Cook zucchini just until heated through, mixing constantly.
- Season zucchini to taste with salt, then drain in a colander.
- Return zucchini to pan. Add sauce and toss to coat. Taste and season with additional salt, if needed.
- Serve zucchini spaghetti immediately. Enjoy!
Nutrition
