Zucchini "Pasta"

Use a very sharp knife or a mandoline to cut the zucchini into long, thin, noodlelike strips.
Whole Living, July/August 2011
  • Yield Serves 2
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  • 8 ounces cherry tomatoes, sliced
  • 1 clove garlic, thinly sliced
  • 1/4 cup chopped raw walnuts
  • 2 tablespoons torn fresh basil, plus leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt
  • 1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips


  1. In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.

Recipe Reviews

Reviews (5)

  • mcgul01 7 Jul, 2012

    I made this salad, I added some Kalamata Olives and some nutritional yeast, wow it was delicious!

  • Tildy50 22 May, 2012

    This was a delightful dish and very flavorful! Also good warm-heated tomatoes and garlic until soft then added the "pasta", tossing lightly until warmed through - tossed again with the basil and walnuts!

  • fireauntie 23 Mar, 2012

    This is yummy! I had some leftover and added a bit of balsamic vinager the next day. That made a delicious salad for lunch! Actually, since it is fresh veggies the WW points are low the only thing to count is the olive oil. I bet it's wonderful with garden fresh tomatoes and basil!

  • KathyH360 29 Aug, 2011

    Am I missing something here? Where are the calories, carbs, fat and fiber in this recipe? You always list them in the Whole Living magazine recipes and those of us who count them really appreciate it. Also, would appreciate the POINT value (Weight Watchers) for those of us counting points.

  • annza 12 Jul, 2011

    This is delicious! I used zucchini, tomatoes and basil from my garden. I also used a premium Greek olive oil. It is so easy and tastes so good!