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Spring Zucchini Pasta with Peas, Leeks & Watercress

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1


  • 1/2 tbsp of olive oil
  • 1 clove of garlic minced
  • 1 small pinch of red pepper flakes
  • 1/4 cup diced white onion
  • 1 leek stalk green tops removed and white bottoms sliced thinly (about 1/3-1/2 cup)
  • salt and pepper to taste
  • 1.5 zucchinis Blade C
  • 1/2 cup packed watercress
  • 2 tbsp cooked green peas
  • 1/2 whole lemon
  • 1 tsp grated parmesan cheese to garnish


  • Place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the white onion and leeks. Season with salt and pepper and cook for about 3 minutes or until leeks start to brown.
  • Then, add in the zucchini noodles and watercress. Toss frequently for about 3 minutes or until zucchini noodles have softened and warmed. When done, add in the peas and squeeze lemon over the skillet. Toss the pasta once more to combine and then plate into a bowl. Top with parmesan cheese and enjoy!