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Zippy Zucchini Pasta Recipe

Zippy Zucchini Pasta Recipe

A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan
TOTAL TIME: Prep/Total Time: 15 min. YIELD:3 servings


  • 1 package (7 ounces) angel hair pasta or thin spaghetti
  • 2 small zucchini, cut into 1/4-inch pieces
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/8 to 1/2 teaspoon crushed red pepper flakes


  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender.
  • 2. Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. Yield: 3 servings.

Nutritional Facts

1 cup: 412 calories, 15g fat (2g saturated fat), 0 cholesterol, 299mg sodium, 59g carbohydrate (8g sugars, 5g fiber), 11g protein.

Reviews for Zippy Zucchini Pasta

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Reviewed Oct. 6, 2016

"This is a delicious recipe and one of our family faves since I started subscribing in 1998! Still have the actual cut-out recipe from the original published magazine and will cherish it! I use the tomates with diced chiles since it has some extra "zip" and I'm not crazy about the cumin-ish taste in the Mexican tomatoes."

Reviewed Aug. 30, 2016

"This was good, but a bit too spicy for our taste. Next time, I would either use plain canned tomatoes or eliminate the pepper flakes."

Reviewed Jul. 26, 2016

"My SO has been making something similar to this for years--he adds regular diced tomatoes, oregano, sweet basil and thyme to give it more of an Italian flavor, and serve over spaghetti noodles. We call it Zucchini spaghetti"

Reviewed May. 6, 2015 Edited Aug. 29, 2016

"Made it tonight and just ate it!! Very easy to make, really yummy with complex flavors that seem like it took hours to cook! Nice and spicy - I used 1/3 tsp red pepper flakes along with everything else mentioned in the recipe and I'd say it's a good 6-7 out of 10 on a spicy scale!

*UPDATE* We now make this regularly and add chicken - diced to the same size as the zucchini - and it's a full hearty meal all in one!"

Reviewed Aug. 5, 2014

"Very tasty! A great way to use the abundance of zucchini we have every summer. My hubby doesn't care much for pasta, but he loved this!"

Reviewed Dec. 19, 2012

"My entire family loves this pasta! Even the kids. I add smoked sausage to it and I use the celantro and lime Mexican tomatoes and squeeze fresh line juice over the dish when plated. Amazing!!!"

Reviewed Oct. 13, 2010

"Very easy to make & I used linguine since that is all I had on hand. A good way to use up zucchini!!"

Reviewed Jun. 22, 2010

"This dish was very easy to make and had a great taste! Next time I make it I may add some chicken to it!"

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