Cottage Foodie Diet Recipes

Lemony Arugula Zucchini Spaghetti

July 22, 2016

I love a great dish of pasta – be it made with real Spaghetti or some sort of spiralized vegetable, like zucchini.  Most people think that they are ditching the calories by spiralizing the zucchini then dumping a ton of red sauce or meat sauce on top with cheese. WRONG. The sauce is what is bad for you. Next time, go your garden or produce section for your sauce. Fresh arugula, parsley with lemon and garlic.  That’s all you need! You will end up with a healthier, lighter version that is made with no oil, no salt, and can be made gluten-free and vegetarian. And Vegans can skip the cheese. A win-win.

I like to mix regular spaghetti noodles with spiralized zucchini for the best flavor. And you meat lovers can add crispy pancetta or bacon.

Lemony Arugula Zucchini Spaghetti

12 ounces dried spaghetti (or 4 cups spiralized zucchini – if mixing – use 6 ounces of spaghetti to two cups zucchini noodles)

1/4 cup chicken broth (or vegetable)

3 tablespoons minced garlic

1 teaspoon red pepper flakes

2 teaspoons black pepper

1/4 cup fresh lemon juice

1 -1/2 ounces freshly grated Parmigiano Reggiano cheese, plus more for serving

3 cups baby Arugula

1 teaspoon lemon zest

Chopped fresh parley to taste

Finely diced and lightly sautéed pancetta or bacon (optional)


1. Cook the spaghetti in a large pot of boiling water. Reserve one cup of the pasta water, drain, set aside.

2. With a spiralizer or Vegetti (you can buy these for $3 at your grocers) make enough vegetable “spaghetti” (see measurements above)

3. If you are using pancetta or bacon, cook in a large skillet until crisped. Add chicken stock, garlic, red pepper flakes and black pepper.  Cook until fragrant, about 1 minute.

4. Add the lemon juice to the skillet, then add the drained pasta and zucchini and toss to coat. Add the parm and toss; if it is too dry add pasta water slowly –  a tablespoon at a time – just enough to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional pepper and red pepper flakes. Top with the lemon zest and fresh parsley and add extra parm if you so desire.





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