Raw Zoodles Puttanesca

Raw Zoodles with Puttanesca Sauce

Raw zoodles. By far one of my favorite ways to eat zucchini! If you do not already have a spiralizer, I highly recommend buying one.  It is a quick and easy (also carb and gluten free) way to eat veggies, and it is a great alternative to pasta! I also throw in a yellow squash for variety. Zucchini are low calorie and a great source of fiber, magnesium, folate, vitamin C and vitamin A.

Raw Zoodles

Servings: 2

  • 2 zucchini, unpeeled and spiralized
  • 1 yellow squash, unpeeled and spiralized
  • 12 ounces diced tomatoes (preferably jarred or boxed, not canned)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, pressed
  • 3 anchovies, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 cup pitted black olives, drained and sliced
  • 1 tablespoon capers, drained and chopped
  • 2 tablespoons grapeseed oil, avocado oil, or EVOO
  • 1/2 teaspoon dried ground thyme
  • 1-2 squirt preferred Beverage Booster
  1. Spiralize zucchini and squash, and set aside. Using a large sized skillet (I love cast iron pans), heat the oil over medium-high heat. Add pressed garlic, red bell pepper, anchovies, and rosemary and sauté until the anchovies begin to break down and peppers soften, 3-5 minutes.
  2. Add black olives, capers, diced tomatoes, thyme, and Beverage Booster. Let simmer for another 5-7 minutes, stirring occasionally.
  3. Add pasta sauce over raw zoodles and enjoy!

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Kaylie Schmidt

Sooo totally yummy!! I had no idea how great zoodles were (or even that’s what they were called) lol. Much lower calories, higher fiber, enzymes, and more alive than traditional pasta. Great recipe! Fixed this two nights this week lol.

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