Zucchini Pasta with Fresh Herb Marinara

by Christi Mae Qualey

Zucchini PastaIt’s easy to take a recipe for granted that we use time after time – those that no longer require a written procedure and instead flow in habitual fashion. Zucchini pasta is the tried-and-true dish that I often forget to give proper merit. However, without hesitation, I bring this dish to any gathering. Whether it’s for people new to raw foods and excited to create novel dishes or for those hoping to transform traditional recipes, this dish is always joyfully devoured. Noodles are fun to eat, and noodles that are low in calories and high in nutrition means eating a whole pot of zucchini pasta isn’t a regrettable act.

Both the pasta and marinara sauce can be warmed a bit for a more customary meal. There are endless variations of zucchini pasta to concoct and with local tomatoes getting redder every day, it’s the perfect time to experiment!

Zucchini Pasta


6 medium organic zucchini



  • Peel zucchini if you prefer softer, more traditional looking pasta.
  • Using a julienne peeler or spiral slicer, shred zucchini into beautiful strands. If you do not have either of these, I would highly recommend you get one! However, in a pinch, you can use a potato peeler to make fettuccini style noodles. Set aside zucchini cores and ends to be used in sauce.
  • Place noodles in large bowl and set aside.

Herb Marinara


3 cups chopped organic tomatoes
(preferably heirloom or cherry)
1/2 cup sun dried tomatoes (soaked in water
for 20 minutes)
1 mango, cubed
leftover zucchini from noodles
1 garlic clove
2 stalks green onion
1 cup chopped organic mushrooms
(crimini or shiitaki)
handful fresh organic parsley, chopped fine
a few leaves fresh oregano and thyme, chopped fine
1 tsp Italian spice blend (Simply Organic®
is a great brand)
optional: raw Peruvian olives



  • Blend 2 cups tomatoes, soaked sun dried tomatoes, ½ mango, zucchini, garlic, and green onion in food processor or standard blender. This can be as creamy or chunky as you desire.
  • Fold in remaining mango, tomato, mushrooms, parsley, thyme, oregano, and Italian spice.
  • Place over zucchini noodles before serving (the noodles also go great over a bed of baby spinach, lettuce, and arugula).
  • Top with chopped Peruvian olives or fresh parsley sprigs.


Note: Fresh tomato sauce does not keep long and is best prepared just before serving. If tomatoes are too watery, the sauce will want to separate. Remedy this by stirring often or slurping off the excess!

Serves 2-4

Christie Mae Qualey is a raw food and healthy lifestyle enthusiast. Christie operates Reciprocity Foods mobile food cart in the Tacoma area (when she’s around) selling delicious, fresh, raw, organic fare. Find her at the local farmer’s market.

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