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I started making Zucchini Spaghetti back when gluten-free became a thing.  At that point, I’d use a vegetable peeler to create thin strips (still a favorite way to prepare them). But, I also bought a spiralizer – which gives the noodles a traditional spaghetti texture and look. This recipe is just perfect for peak Summer ingredients. I use the pesto with the ricotta to create a “sauce.”

Honestly, the spiralizer is the best $29 I’ve ever spent.

Chef Laura





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Step by Step Instructions

Zucchini Pasta

Zucchini Spaghetti with Macerated Tomatoes, Sweet Corn, Green Beans, and Pesto

Chef Laura Bonicelli
5 from 2 votes

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Prep Time 20 mins
Course Main Course
Servings 4
Calories 518 kcal


  • 2 medium zucchini
  • 2 medium yellow zucchini or summer squash
  • Kosher salt
  • =====
  • 1 pint cherry tomatoes -- halved
  • 1/3 cup red wine vinegar
  • Kosher salt and freshly ground black pepper
  • =====pesto=====
  • 2 cups fresh basil leaves
  • 4 cloves garlic -- roughly chopped
  • 1 cup pine nuts pignolia
  • 1 cup extra-virgin olive oil
  • 1 1/4 cups finely grated Asiago or Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • =====
  • 2 ears fresh sweet corn -- shucked
  • 1 1/2 pounds green beans -- stems removed
  • 1 cup fresh ricotta or mozzarella
  • chives for garnish


  • Cut the zucchini and squash into spaghetti using a spiralizer or a mandoline; use only the outer part of the vegetables; discard the seeds.
  • Toss the zucchini/squash spaghetti generously with Kosher salt and place in a colander. Place the colander in a bowl. Let the noodles sit for at least 1 hour.
  • Place the cherry tomatoes in a small bowl. Toss with the vinegar, Kosher salt, and freshly ground black pepper. Let the tomatoes sit for at least 1 houróNote: You can reserve the liquid from the tomatoes and mix the liquid with an equal amount of extra-virgin olive oil to make a delightful salad dressing.
  • While the zucchini and tomatoes are macerating, make the pesto. Put the basil leaves, garlic, and pine nuts in a food processor bowl fitted with a metal blade. Process until the mixture is fine. Slowly pour in the olive oil through the feed tube while processing. Remove the cover and add in the cheese. Season generously with salt and pepper and process until smooth. Remove pesto to a container and set aside. (You will have more than you need for this recipe.)
  • Put the sweet corn in a medium-sized pot and cover with cold water by 3 inches. Bring the water just to a boil, making sure you roll the corn around several times so it cooks evenly. Turn off the heat for the burner. Let the corn sit in the water until you are ready to use it. Once the corn and water are heating, boil a separate medium-sized pot of water. Blanch the green beans until they turn bright green; this will take less than 1 minute. Remove the beans immediately and spread on a paper-towel-lined sheet pan to cool. Do not discard the water. When the beans are cool enough to handle, slice them in half length-wise. Cut the corn off the cob.
  • 6.( If you are serving the dish hot, follow step 6. If not, skip this step.) When you are ready to serve the spaghetti, put the zucchini/squash noodles into a chinois or a strainer with a handle and dip them into the pan of boiling bean water. Remove immediately and spread on a paper towel-lined sheet pan. Blot the zucchini with paper towels to remove excess water and divide among four plates.
  • Top each plate with 1/4 of the tomatoes, corn, and green beans. Serve with a generous dollop each of ricotta and pesto. Finish by garnishing with chives. If desired, sprinkle with finishing salt.


Chef Laura Bonicelli


Calories: 518kcalCarbohydrates: 15gProtein: 15gFat: 47gSaturated Fat: 9gCholesterol: 25mgSodium: 345mgPotassium: 713mgFiber: 4gSugar: 7gVitamin A: 1618IUVitamin C: 42mgCalcium: 310mgIron: 3mg
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