The Goods

Recipe: Zucchini Pasta Puttanesca

Lighten up a carb-laden dish with this veg-heavy take on Pasta Puttanesca.

Lighten up a carb-laden dish with this veg-heavy take on Pasta Puttanesca

Spiralized zucchini makes this traditional Italian pasta a little less carb-heavy, but maintains all the flavour. Using only a few simple ingredients, this vegetarian and gluten-free dish comes together in only a few minutes, making it the perfect weekday dinner. With tasty black olives, sun-dried tomatoes, and bit of pancetta to give it that indulgent feel, you won’t even know the pasta is missing.


  • 5 medium zucchini
  • ¼ cup olive oil
  • 3 cloves garlic
  • ½ cup diced pancetta
  • ½ cup sun-dried tomatoes
  • ½ cup Italian black olives, pitted
  • ¼ cup capers
  • ¼ tsp chili flakes
  • Juice of 1 lemon
  • ¼ cup Parmesan cheese
  • ¼ cup fresh Italian parsley
  • Freshly cracked black pepper to taste
  • Extra Parmesan cheese to finish


Use a spiralizer to turn your zucchini into noodles, set aside. Next thinly slice your garlic, sun-dried tomatoes and black olives. Add 1 tbsp olive oil to a medium sauté pan along with pancetta and garlic and fry until golden. Remove with a slotted spoon and set aside. Add remaining olive oil to pan along with sun-dried tomatoes, olives, capers and chili flakes. Let cook for 5 minutes on medium heat until oil turns an amber colour.

Add pancetta and garlic to amber oil. Then add zucchini noodles to pan and toss for about 1 minute. Noodles should be hot but not mushy. 

Remove noodles to a large serving bowl or platter and grate in ¼ cup Parmesan cheese, squeeze in lemon juice, sprinkle on parsley and season with pepper. Toss until noodles are fully coated. Top with shavings of Parmesan cheese if desired, enjoy!


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