Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta

I cannot BELIEVE that one week from today is Labor Day weekend. This summer absolutely flew by….. It seems like just yesterday I was in Greece, but it’s been almost a month since my trip. Let’s hold on for as long as we can and pack this week full of summery recipes.

To start? This light, basil-lemony zucchini pasta dish that screams Mediterranean. The simplicity of the seasonings (oregano, basil, lemon, garlic) really lets the taste of the squash come through. I could eat this all day long, cliffside in Santorini

Although I’m nowhere near the Mediterranean coastline right now, my tastebuds sure do feel like they are…. 

Basil-Lemon Mediterranean Zucchini Pasta

Yields 1

10 minPrep Time

5 minCook Time

Save RecipeSave Recipe


  • 1.5 zucchinis, Blade C
  • 1/4 wedge of lemon
  • 5 basil leaves, chopped
  • 3 sundried tomatoes, chopped into slivers
  • ½ cup chickpeas
  • 1 tbsp capers
  • 4 pitless kalamata olives, halved
  • 3 artichoke hearts from a can, drained & patted dry
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1 tsp dried oregano flakes
  • 1 pinch red pepper flakes
  • 1 garlic clove, minced


  1. Season artichokes with salt and pepper. Heat up a grill pan or George Forman grill and cook the ‘chokes for about 5 minutes or until they are slightly browned.
  2. Place a large skillet over medium-low heat and add the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds, stirring frequently. Add in the red pepper flakes and cook for 30 seconds.
  3. Add in the zucchini noodles, chickpeas, artichokes, oregano flakes, sundried tomatoes, capers, kalamata olives, and basil. Season with salt and pepper and cook for about 2-3 minutes, stirring frequently, until zucchini softens and heats through.
  4. Pour into a bowl and squeeze lemon over the bowl. Enjoy!

Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta  

 Basil-Lemon Mediterranean Zucchini Pasta

INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone


  1. Made this for dinner last night - absolutely fantastic!
  2. Cooked this delicious pasta and loved every bit of it!! So colourful too!! Thanks for sharing this recipe :-)
  3. Ali, I made this for dinner tonight and it was awesome. You have inspired or should I say inspiralized my "inner cook".Hugs, Aunt Jan
  4. Made this for dinner tonight. This was really delicious, Ali! However you didn't really tell us in the recipe what to do with the chic peas and artichokes! I'm only bringing this up because you are writing a cookbook! LOL Think Reviews! I did make one little change in that I added some garlic and herb chicken sausage to the dish. I took it out of it's casing and sauteed it in a bit of olive oil t cook completely. Add it towards the end to be sure it heated through then sprinkled the lemon juice. Over the top delicious! Thanks for the inspiration!
  5. Making this tonight Ali! We are trying to eat less meat and do the mediterranean diet without eating tons of bread and pasta, so this is perfect! Glad to see you are doing well and following your dream!


  1. […] Mediterranean Zucchini Pasta – “Garlic Bread” Roasted Potatoes – Quinoa with sweet […]
  2. […] basil-lemon mediterranean zucchini pasta […]

Leave a note