RECIPE: Lemon Garlic "Noodles" with Roasted Tomatoes

Updated: Mar 30, 2020


Prep Time: 20 mins

Total Time: 40 mins


Makes 6 servings

3 lb zucchini, spiralized

3 Tbs pine nuts, lightly toasted

4 Cloves garlic

1 qt cherry/grape tomatoes, halved

1 Tbs olive oil

1/4 tsp salt

1 tsp dried oregano

3 Tbs olive oil

1 lemon, zested and juiced (about 1 teaspoon zest and 2 1/2 teaspoons juice)

Salt and pepper, to taste

Optional: A sprinkle of a cheese like crumbled feta, goat or grated Romano and minced fresh basil.



  1. Preheat oven to 375°F.

  2. Spiralize zucchini using a spiralizer, or purchase pre-spiraled in produce section.

  3. Toast pine nuts in a dry pan over low-medium heat. Stir frequently for about 3-5 minutes until they are golden brown.

  4. Press or mince garlic.

  5. Wash and halve tomatoes.


  1. Toss tomatoes with oil, salt, and oregano. Roast for about 15-20 minutes until browned and soft. Remove from oven and set aside.

  2. Meanwhile place zucchini in a large bowl with a few pinches of salt.

  3. Toss well and set aside to sweat while you prepare lemon-garlic sauce.

  4. Place olive oil, lemon zest, lemon juice, and garlic in a small sauté pan.

  5. Gently warm until fragrant.

  6. Press zucchini noodles between 2 paper towels to remove excess moisture.

  7. Add zucchini noodles to pan and stir warm through (3-4 minutes tops). Remove from heat.

  8. Toss in tomatoes, and feta and basil if using. Season with salt and pepper. Serve immediately.

Note: This is one of my favorite Friday night dinners. Use the garlicky noodles as a base for any vegetable. I love tossing the hot noodles with chopped fresh baby spinach. Add a protein like turkey meatballs, leftover chicken or shrimp to make it heartier. This version has a few tweaks to the print version below, according to how I enjoy making zoodles. Don't be afraid to experiment in your kitchen!


Recipe Source: Living Plate RX

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