Zucchini Ribbon Pasta

by / ⠀NatureBox / March 13, 2013
Recipe by Chung-Ah of Damn Delicious.

With spring upon us, it’s time to pack in our fresh veggies with this zucchini ribbon pasta. It can be served hot or cold and it’s loaded with spring vegetables, a tangy lemon dressing, creamy goat cheese plus pine nuts for an added crunch. It’s perfect for Meatless Monday or any other day of the week!
Yields 3-4 servings


  • 8 ounces fusili or other pasta of choice
  • 3 TSBP olive oil
  • Zest of 1 lemon
  • 2 TBSP freshly squeezed lemon juice
  • 1/2 tsp oregano
  • 2 zucchini, trimmed and halved lengthwise
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled goat cheese or feta
  • 2 TSBP chopped fresh parsley leaves
  • 2 TBSP pine nuts

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a small bowl, whisk together olive oil, lemon zest, lemon juice and oregano; set aside.

Using a mandoline or vegetable peeler, shave zucchini into long wide ribbons.

In a large bowl, combine pasta, zucchini ribbons, avocado, cherry tomatoes, goat cheese, parsley, pine nuts and olive oil mixture.

Serve immediately.
Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

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