Sesame miso zucchini noodles and tofu


It takes every ounce of self-control to refrain from eating homemade fettuccine every day. Unfortunately, eating fresh pasta as often as I crave it is not consistent with my healthy eating goals and does not bode well for staying in shape. After pigging out on candied bacon a couple of weeks ago, our diet was in desperate need of some fresh vegetables…without the oh-so-delicious carb overload. With my mom in town for the evening, we set out to create a satisfying, vegetable-filled, Weight Watcher-friendly, and unique entrée to serve up for dinner. In walks zucchini, subbing in for pasta when nothing else could satisfy my appetite.

Thinly sliced zucchini noodles were a delicious alternative to this traditionally carb-heavy dish. The blanched zucchini offered a sturdy base for vegetable add-ins, while soaking up all the flavors of the sauce. Extremely filling, but light and healthy, this “pasta” dish simultaneously appeased my hunger for pappardelle and my nutritious ambitions. To read more and get the recipe, check out my guest post over at the Blog…

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  1. Sheri says:

    I’ve had the pleasure of being served this delicious dish and it is as tasty as it beautiful!! I love all the colors!

  2. Emilie says:

    Oh my goodness! I just went over and checked out the recipe. Definitely having this tomorrow! Can’t wait!

  3. garconniere says:

    love that it sounds delicious and happens to be vegan/gluten free! can’t wait to try it.

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