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Zucchini Linguine Noodles Sauté with Red Sauce

Zucchini is a versatile vegetable that can be used in many recipes, even as a substitute for pasta. Zucchini is a low calorie, low carbohydrate vegetable high in vitamins and minerals.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine American
Servings 4 Servings


  • 2 medium Zucchini Spiralized or julienned with a knife.
  • 8 oz. Linguine noodles Or other flat noodles—I used ramen noodles!
  • 16 oz. Rao's Homemade Marinara Sauce Or other pasta sauce of your choice.
  • 2 Tbsp. Garlic Minced.
  • 1-2 Tbsp. Olive oil If you don't prefer oil, use veggie broth.
  • 1 cup Mushrooms, chopped Optional.
  • 2-3 Tbsp. Capers Garnish on top, add to taste.
  • 2 Tbsp. Parmesan cheese, grated Sprinkle on top to taste.


  • Prepare the zucchini. Spiralize or slice lengthwise and continue slicing into thin, long slices —julienne style.
  • Prepare linguine noodles according to the package. Drain most, saving a little of the water in the pan, then set aside.
  • In a large skillet over medium heat, add in your olive oil and let it get hot. Add marinara sauce, garlic, and chopped mushrooms. Sauté for 1-2 minutes.
  • Add in the zucchini, mixing all ingredients together. Cook to your desired doneness (3-7 minutes depending on the texture you prefer).
  • Add cooked noodles to the pan and fold into the vegetables and sauce.
  • Turn heat to low and let simmer for a few minutes so all ingredients and flavors can marry.
  • Plate all components and add capers on top, then sprinkle with grated parmesan cheese!
  • Salt and pepper to taste.


Melissa's Modifications:
Using zucchini and other veggies in the summer squash family is a great way to reduce calories and carbohydrates. They are also a good gluten-free option.  
This dish can be made vegan by using dairy-free parmesan cheese and eliminating the oil by using vegetable broth to sauté mushrooms and zucchini.
You can also make this dish super low-calorie by replacing the pasta noodles or ramen noodles with shirataki Thrive Wonder Noodles, which I used in my tomato and feta noodle recipe. They are gluten-free, soy-free, and low calorie.
Nutritional Values: 1 Serving - 290 Calories; 14g Fat;1.2g Saturated Fat; 0 Cholesterol; 171.6 mg Sodium; 32 g Carbs; 3.7g Fiber; 4g Sugar; 10g Protein.
Using shirataki Thrive Wonder Noodles (or pasta-free noodles): 1 Serving - 182 Calories; 12.6g Fat; 12g Carbs; 3.9g Fiber; 4g Sugar; 7g Protein.