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Zucchini Linguine–Carb, Gluten, and Dairy Free!!

August 14, 2015
Zucchini Linguini recipe - carb dairy and gluten free

I’ve been doing this simple recipe for years! It’s great for the days when you don’t want any wheat, dairy or gluten running through your body! I finally had my first Zucchini pop up in my garden this year! This is such a healthy dish–that won’t cause your body to bloat so that you can keep on wearing what you want during these last days of summer!zucchini linguine recipe   I love love love fresh herbs in my tomato sauce! I picked Rosemary, Thyme, Oregano, Greek Oregano, Italian Parsley and lots of Basil. zucchini linguine recipe     I really can’t ever get enough basil–it is my favorite Herb of all time! Delicious! I save some for the top to garnish when I’m all finished (I like to mix in a little purple basil too). You can use dried herbs of course but there really is nothing like fresh picked herbs from the garden!

fresh herbs for zucchini linguine recipe

If you have a spiralizer to make your Zucchini noodles and if you want a simpler process (like me) then simply use a peeler ($8.99 at Amazon)–works great!

Zucchini noodles and peeler

Zucchini peeler zucchini linguine recipe

I cook the Zuchini with a little bit of olive oil, salt and pepper for about 10 minutes on medium heat. I like the Zucchini to not be too soft–I like it a little bit Al Dente just like my pasta noodles.

zucchini linguine recipe for summer

For the Sauce I love Cento crushed tomatoes–why buy whole or diced tomatoes and have to blend them when you can just buy the crushed? And Cento is just so fresh.

Zucchini linguine with cento

    Start with your normal sauce base sauté half an onion and 4 cloves of garlic in olive oil and cook until translucent. Then you can add your crushed tomatoes (28 oz. can) and then the fresh herbs (eyeball about a handful). I simmered for about 15 minutes to bring out the flavor of the Herbs. Ad salt and pepper to taste. You can use dried herbs if you want of course but there is nothing like herbs picked fresh from the garden! If you don’t want to cook tomato sauce just use your favorite pre-made sauce. I’ve done that quite a bit to save time. Put the Zucchini Noodles in a dish then the sauce and top with lots of fresh basil–it is that simple! And here is the end result! So Fresh, so light and so filling all at the same time. I love that you feel like you’re getting to eat a bowl of pasta but you won’t be weighed down after–so you can keep enjoying summer outdoor activities!







This makes for about 2 servings that’s one Zucchini per 2 people and it very easy to double or even triple.

My Quick Take: This is such a light, fresh and easy dish to add to these last days of summer!

Pair this with my Detox Tea and you will be fitting into your swimsuit all the way into Fall!

Have any of you substitied Zucchini for your past noodles?? Do you have some tips to share? Let me know in the Comments!

Bon Appetit!




*All items were purchased by me. 



Goldie James

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