Nutrition info - Recipes

Zucchini Spaghetti

This colorful spaghetti dish is a tasty and bright way to eat healthy. This simple stir fry can be adjusted for personal preference by holding or doubling down on anchovies, hot peppers and hot sauce.

Zucchini Spaghetti


For 6 people

  • 5 garlic cloves, minced and chopped
  • 1 medium red onion, sliced
  • 2 zucchini, cut into strips
  • 2 stalks celery, cut on angle
  • 4 tablespoon(s) fresh basil, chopped
  • 2 tomatoes, chopped
  • 1 salt and pepper
  • 1/2 cup(s) to 1 cup extra virgin olive oil
  • 12 ounce(s) spaghetti
  • 1 anchovies
  • 1 green peppers
  • 1 hot peppers
  • 1 hot sauce


Pre cut all vegetables and garlic. In a large pot bring water with a pinch of salt to a boil, then add the spaghetti. Heat frying pan, making sure to cover the bottom with olive oil. Add garlic, dried basil, onions, celery and hot sauce to the frying pan. Cook on medium heat for 5 min, and then add the salt and pepper. Add zucchini to the frying pan just before draining the cooked pasta. Add the drained spaghetti and tomatoes to pan. If using fresh basil add this now, also add any additional olive oil if the dish is dry. Continue to cook for 1-2 minutes. Season with additional salt & pepper if desired, then serve hot.
Ready in 25 min 10 min prep

Nutrition facts

  • Kcal: 397.22 kcal
  • Fibers (g): 3.49g
  • Sodium (mg): 158.76mg
  • Carbs: 47.45g
  • Fat: 19.34g
  • Saturated fat (g): 2.57g
  • Proteins: 8.54g