Gardens are fresh in bloom and full of color and yumminess! This recipe is a clean version of original summer garden pasta made with traditional boxed noodles. Zucchini noodles offer great taste, and are wonderfully wholesome and guilt-free.

Don’t have a garden? No worries. Drop by your local farmer’s market to get ingredients.

Summer Garden Zucchini Pasta

Serves: 4

Prep Time: 30 mins

Cook Time: 10 mins


For the Pasta

  • 10 small sweet peppers
  • 8 zucchini
  • 1 cup cherry tomatoes
  • Handful of basil leaves

For the Dressing

  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon raw honey, melted
  • ¼ cup olive oil
  • 1 teaspoon freeze dried garlic
  • 2 teaspoons minced, dried onion
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon sea salt
  • Crack of black pepper

For the Sprinkle Topping

  • 3 Tablespoons blanched almond flour
  • ½ teaspoon garlic salt
  • 1 teaspoon coconut oil


  1. Wash the peppers and grill until charred. Peel, seed and chop. Wash and halve the tomatoes. Chop the basil leaves.
    Peel the zucchini. Use a spiral slicer to create long, thin strands.
  2. Gather the dressing ingredients. Mix together and toss with the noodles. Add the rest of the vegetables to the bowl.
  3. Combine the sprinkle topping ingredients in a skillet. Place over low heat for 5-10 minutes, stirring constantly.
  4. Once lightly browned, remove from heat. Sprinkle over the top of your pasta, as you would Parmesan cheese. Enjoy!


Per serving (¼ of the amount made): 307 calories, 18g fat, 577mg sodium, 31g carbs, 9g fiber, 9g protein

Recipe by: Diana Keuilian of