Serve this to your friends, and they’ll be shocked that this pasta is made out of zucchini! Don’t waste time being skeptical about this recipe — get a spiralizer and start impressing your roommates and family. You can thank Spoon for a newfound love and appreciation for zucchini and quick, healthy meals.

Spinach-Basil Zucchini Spaghetti

  • Prep Time:20 minutes
  • Cook Time:10 minutes
  • Total Time:30 minutes
  • Servings:2
  • Medium


  • 3 tomatoes
  • 1/4 cup olive oil
  • 1 pinch salt/pepper to taste
  • 1 cup baby spinach leaves
  • 1/2 cup basil leaves
  • 1 tablespoon lemon juice
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup walnuts
  • 1 garlic clove
  • 1 pinch red pepper flakes, to taste
  • 1/4 cup chopped onion
  • 1/4 cup sliced mushroom
  • 2 zucchinis
Mujahid Zaman
  • Step 1

    To roast tomatoes, preheat oven to 400ºF. Slice tomatoes 2 centimeters thick and massage with a tablespoon of olive oil, salt, pepper and red pepper flakes. Place tomatoes flat on parchment paper-lined tray and bake for 10-15 minutes in the oven.

    Photo by: Mujahid Zaman
  • Step 2

    To make pesto, add spinach, basil, walnuts and garlic to a blender or food processor and pulse until fully blended. Then, add parmesan cheese, salt, pepper, lemon and red pepper flakes. Blend until smooth.

    #SpoonTip: We recommend the Oster blender. It has amazing horse power, yet is still affordable.

    Photo by Mujahid Zaman
  • Step 3

    Sauté mushrooms and onions with some olive oil over medium heat for 2-3 minutes. Here’s a chance to get creative and add any vegetable, seasoning or protein you would like! We threw in some broccoli, spinach and leftover grilled chicken.

  • Step 4

    Spiralize zucchini. Just stick zucchinis in, twist and watch perfectly curled spaghetti form.

    #SpoonTip: If you don’t have one already, get a spiralizer to transform your meals. We’re talking raw pad thai, Asian cucumber salad and many other fun creations.

    Photo by: Mujahid Zaman
  • Step 5

    Throw spiralized zucchini, tomatoes and pesto into the sautéed mushrooms and onions mixture. Sauté for an additional 5 minutes or until zucchini softens. Sprinkle some parmesan on top and enjoy!

    Photo by: Muhajid Zaman