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Zucchini Pasta with Puttanesca Sauce

4 servings


High Fibre

Nutritional Facts Per Serving

5.3 g
15.7 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 235
  • Fat 18.7 g
    • Saturated   2.6 g
    • + Trans 
  • Cholesterol 3 mg
  • Sodium   1234 mg
  • Carbohydrate 15.7 g
    • Fibre   4.2 g
    • Sugars   10.4 g
  • Protein 5.3 g
    • Vitamin A
    • Vitamin C
    • Calcium 7 %
    • Iron 18 %


Trim the stem end off each zucchini. Use a mandolin (sold at well-stocked kitchenware stores) to cut each zucchini, lengthwise, into julienne slices (long strips). If you don’t have a mandolin, use a sharp knife or wide vegetable peeler to cut each zucchini into long, thin slices. Now cut each of those slices, lengthwise, into ¼" wide strips. Set the zucchini in a bowl.

Heat 2 Tbsp. of the oil in a large skillet set over medium heat. Add the garlic, anchovies and chilies and cook until fragrant, about 1 minute. Mix in tomato sauce and paste, stock, olives and capers. Bring to a simmer, simmer 2 to 3 minutes, and then cover and reserve on low heat.

Place the remaining oil in a large, wide skillet or pot set over medium, medium-high heat. Add the zucchini and water and cook and stir the zucchini until just softened and flexible, about 5 minutes.

Divide the zucchini among four plates or bowls. Top with sauce, sprinkle with cheese and basil, and serve.

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