Vegan Zucchini Spaghetti Puttanesca

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Vegan Zucchini Spaghetti Puttanesca

Vegan Zucchini Spaghetti Puttanesca

One of my very first blog posts was a puttanesca. You can read that post here (excuse the terrible photography).

Since it’s been awhile since I posted a puttanesca recipe, I figured I’d recreate it, with better photography, and with a vegan spin!

I hope everyone had a great weekend! To me, the weekend felt nice and long, which I find is very rare, usually the weekends fly by. I’ve been recapping my weekends on my lifestyle blog, inspiralizedali, so you can check my weekend recap and what I’m into lately, here on today’s blog post.

Vegan Zucchini Spaghetti Puttanesca

The internet in my office is down, so it has taken me awhile to get today’s blog post up. I think I spent about 50% of my time last week on the phone with Verizon Fios. Talking to cable providers about service outages is probably my LEAST favorite part of being an adult.

In other news, the new Drake album dropped this weekend, so if you haven’t listened to it yet, I highly recommend it.

Enough about me, let’s talk about this recipe! It’s super easy to make, it’s vegan-friendly, and it’s totally customizable. If you want something more protein packed, stir in some chickpeas or unveganize it with some shrimp. If you want a heartier noodle, try sweet potato noodles.

While this recipe doesn’t’ save well in the refrigerator (zucchini noodles will turn this dish into soup the longer it sits in the fridge), you can definitely save the sauce separately and combine when you’re ready to eat.

Vegan Zucchini Spaghetti Puttanesca

I hope you all crush your Mondays. In the meantime, you can find me, on the phone for hours with Verizon. Ugh.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Vegan Zucchini Spaghetti Puttanesca

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves minced (or less, if you don’t love garlic)
  • ¼ teaspoon red pepper flakes
  • 28 oz can whole peeled tomatoes
  • ¼ cup small capers drained + 1 teaspoon brine
  • ¼ cup chopped pitted olives Kalamata work best, but also green and black olives
  • salt
  • handful of fresh parsley chopped
  • 6 medium zucchinis Blade D, noodles trimmed

Instructions

  • Heat the oil in a medium saucepot over medium-high heat. Once oil is shimmering, add garlic and red pepper flakes and stir constantly for 30 seconds or until fragrant. Immediately add the tomatoes, crushing with your hands as you add them to the pot or with a wooden spoon. Stir in the capers and brine, and olives. Bring the mixture to a rapid simmer and then reduce heat to low and let simmer for 15 minutes or until sauce thickens. Taste and season with salt, if needed. Stir in the parsley.
  • Meanwhile, place a large skillet over medium-high heat. Once the pan heats, add the zucchini noodles and toss well for 5 minutes or until al dente. Transfer to a colander, drain, and set aside.
  • Pat the zucchini noodles dry to remove extra moisture and then portion into four bowls. Top with the puttanesca sauce. Garnish with extra parsley.

Notes

Per serving (1 out of 4) - calories: 134, fat: 6g, saturated fat: 1g, carbs: 17g, fiber: 5g, sugars: 13g, protein: 5g, sodium: 109mg

Vegan Zucchini Spaghetti Puttanesca

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7 comments

Amanda says:
i love the photography in the first blog post!!!!
Ed Adams says:
This will be my next big meal dish. I'm new to spiralizing, but really impressed so far. I made Chocolate chip sweet potato muffins for breakfast this morning and they were great. For my puttanesca, since I'm not vegan or even vegetarian, I plan to add an eight-oz fresh salmon filet, cut into one-inch-square chunks, drizzled with Sriracha sauce and pan-seared, I also plan to use fresh Roma tomatoes, peeled and cored rather than the canned. I like to use fresh rather than commercially processed whenever possible. I figure two pounds of tomatoes. I'll let you know how it turns out.
Meaghan says:
Hi Ed! Thank you so much for sharing! It sounds like it will be great.

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