Zucchini noodles with rich tomato sauce

  • 4
  • 20
    plus 15 minutes marinating time

This recipe will leave you feeling so clean and refreshed – not with the bloated zombie feeling you get after a regular bowl of pasta.

Course: Main
Recipe contains: Nuts

  • 6–10 semi-dried tomatoes
  • 2 tomatoes, roughly chopped
  • 1 red capsicum, roughly chopped
  • 6–10 green olives, pitted and roughly chopped
  • 125 g Swiss brown mushrooms, roughly chopped
  • 1 large handful of basil leaves, torn
  • 1 teaspoon finely chopped rosemary leaves
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, sliced (optional)
  • squeeze of lemon juice
  • 80 ml olive oil
  • 4 zucchini
  • 1 tablespoon finely chopped flat- leaf parsley leaves
  • freshly ground black pepper
  • 1 large handful of baby spinach leaves
  • toasted pine nuts, to serve sunflower seeds, to serve pumpkin seeds, to serve
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In summer, there is nothing better than a simple bowl of zucchini noodles seasoned and tossed with some olive oil and served with lashings of a gorgeous full-flavoured tomato sauce.

Place the semi-dried tomatoes in a food processor, along with the fresh tomatoes, capsicum, olives, mushrooms, basil, rosemary, garlic, chilli (if using) and lemon juice. Pulse until combined but still chunky. Transfer to a bowl, drizzle on 3 tablespoons of olive oil, then set aside for 5–10 minutes to marinate.


To make the zucchini noodles, thinly slice the zucchini using a mandolin slicer or a vegetable peeler. Toss the zucchini with the remaining oil, the parsley and some pepper and set aside to marinate for 5 minutes at room temperature.


To serve, combine the zucchini noodles with the chunky tomato sauce and baby spinach leaves, then scatter with pine nuts, sunflower seeds and pumpkin seeds.