Print Recipe

Guilt-Free Zoodles Pasta with Marinara Sauce topped with Vegan Uncheesy Parmesan

Make "pasta day" light and low carb with these Mediterranean Zucchini Noodles. A simple lunch or dinner recipe that combines cherry tomatoes, sun-dried tomatoes & the best Marinara and Uncheesy Vegan Parmesan Cheese. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, gluten-free, grain-free, Vegan
Keyword: 10 ingredient or less, 30 minutes or less, zucchini noodles, zucchini pasta
Servings: 2

Ingredients

  • 2 large zucchini or store-bought zucchini noodles
  • 1 tsp olive oil
  • 1/2 cup jarred artichoke hearts drained and chopped
  • 1/4 cup sun-dried tomatoes drained and chopped
  • 2 cup your home made marinara sauce
  • 1/3 cup your home made Vegan Uncheesy “Parmesan” – Cashew Pistacio Topping
  • fresh basil for topping
  • salt to taste
  • pepper to taste

Instructions

  • Cut ends off of zucchini and spiralize. Set aside.
  • Add zucchini noodles, artichoke hearts and sun-dried tomatoes with heated olive oil. Sauté for 1-2 minutes, or until zucchini is tender-crisp* and everything is heated through.
  • Taste and add salt & pepper as needed.
  • Serve with Vegan Uncheesy “Parmesan” – Cashew Pistacio Topping and additional fresh basil.