Zoodles — Healthy Recipe Ideas & Nutrition Blog

This recipe is a healthy pasta substitute because it uses zoodles, a vegetable, in place of spaghetti! It's a low-carb, keto and paleo friendly meal that is also low-calorie!

If you’re ever craving pasta, but trying to watch your waistline, I have the recipe for you!

This Zucchetti alla Puttanesca recipe, a.k.a. Puttanesca with Zucchini Noodles is a low-calorie pasta option! 20 oz of zucchini noodles will only set you back 30 nutritious calories per serving versus 400 calories in 1 lb of spaghetti.

Are you still following?! That is an insane calorie difference.

Luckily, this spicy puttanesca sauce pairs extremely well with the zoodles. Adding some oil, olives, anchovies, and parmesan cheese bumps up the calories to 400 per serving, which is perfect amount for many of us to stay satisfied!

What’s even more exciting is that I produced my first cooking video! Check out the step-by-step process for Zuchetti alla Puttanesca at my new IGTV channel! Note: the video is best watched on a mobile device!

Zucchetti alla Puttanesca

Inspired by Epicurious

Time: 30 Minutes
Serves 4

Ingredients
1 ¼ lb zucchini (about 5 medium) or ¼ lb store-bought zucchini noodles
5 tbsp olive oil, divided
2 tbsp garlic cloves, finely chopped
1 tsp red pepper flakes
2 tsp dried oregano
1 28-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
2 tbsp anchovy fillets in oil, drained and chopped
2 tablespoons capers, drained
¼ cup fresh Italian parsley, chopped, divided
1.25 cups parmesan cheese, grated, divided

Directions
Using a spiralizer, cut Zucchini into thick spiral noodles.

Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, oregano, and sauté until fragrant, about 30 seconds. Stir in tomatoes, olives, anchovies, and capers. Break up tomatoes up with a spoon and simmer for 15 minutes, until thickened.

Meanwhile, in a separate large skillet, add 1 tbsp olive oil over medium-high heat. Add zucchini and cook until Zucchini is soft, but still al dente, about 2-3 minutes. Drain excess water.

Transfer Zucchini to the puttanesca sauce and simmer until combined, about 2-3 minutes. Stir in 2 tbsp parsley and 1 cup parmesan and season with salt and pepper to taste. Serve on plates and garnish with additional parmesan cheese and parsley.