Quinoa Recipes

Veggie Spaghetti

Craving pasta? Try this simple, tasty veggie spaghetti made with carrots and zucchini instead and skip the carb-induced nap!


Veggie Spaghetti

  • Author:
  • Prep Time: 20
  • Total Time: 20
  • Yield: Serves 4


3 cups cherry tomatoes, halved

2 – 3 thyme sprigs, roughly torn

4 tbsp extra-virgin olive oil

4 large carrots, peeled

2 large zucchinis

1/2 cup pine nuts

2 tbsp olive oil

1 garlic clove, crushed

kosher salt

freshly ground black pepper


  1. Stir together cherry tomatoes, extra-virgin olive oil and thyme with some salt and pepper to taste in a mixing bowl. Set aside until needed.
  2. Cut carrots and zucchini into large sections. Attach to a spiralizer and turn through the machine into long strands, collecting them in a bowl.
  3. Toast pine nuts in a dry skillet set over a moderate heat until golden-brown and aromatic. Tip out into a bowl.
  4. Heat olive oil in the skillet. Add garlic clove, fry for 30-40 seconds, then remove. Add carrot and zucchini strands, sautéing with a pinch of salt until just softened, about 3-4 minutes.
  5. Divide carrot and zucchini spaghetti between bowls. Serve with marinated cherry tomatoes on side and a topping of toasted pine nuts.


More of a sauce person? This “pasta” is dreamy with your favorite veggie pasta sauce, too!

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