Veggie Spaghetti

Carrot and Zucchini strips garnished with marinated tomatoes and pine nuts on a white plate

Craving pasta? Try this simple, tasty veggie spaghetti made with carrots and zucchini instead and skip the carb-induced nap!

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Veggie Spaghetti

Prep Time


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Serves 4


3 cups cherry tomatoes, halved
2 – 3 thyme sprigs, roughly torn
4 tbsp extra-virgin olive oil
4 large carrots, peeled
2 large zucchinis
1/2 cup pine nuts
2 tbsp olive oil
1 garlic clove, crushed
kosher salt
freshly ground black pepper


  1. Stir together cherry tomatoes, extra-virgin olive oil and thyme with some salt and pepper to taste in a mixing bowl. Set aside until needed.
  2. Cut carrots and zucchini into large sections. Attach to a spiralizer and turn through the machine into long strands, collecting them in a bowl.
  3. Toast pine nuts in a dry skillet set over a moderate heat until golden-brown and aromatic. Tip out into a bowl.
  4. Heat olive oil in the skillet. Add garlic clove, fry for 30-40 seconds, then remove. Add carrot and zucchini strands, sautéing with a pinch of salt until just softened, about 3-4 minutes.
  5. Divide carrot and zucchini spaghetti between bowls. Serve with marinated cherry tomatoes on side and a topping of toasted pine nuts.


More of a sauce person? This “pasta” is dreamy with your favorite veggie pasta sauce, too!


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