Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

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Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

As I plan what I’m going to post on this blog the week before my wedding and the week of my honeymoon, I figured: why not inspiralize existing recipes?

So, I turned to my favorite cooking sites, like BonAppetit.com, FoodandWine.com and of course, MarthaStewart.com and looked for pasta recipes that needed a little healthy makeover.

Voila: this recipe from Bon Appetit made me want to lick my monitor, it was that delicious-looking.

Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

I do this a lot when I’m lacking the proper inspiration – I turn to the “pros” and see what they’re whipping up, and I try to put an Inspiralized spin on it.

With this recipe, it worked fabulously. Zucchini noodles were substituted for regular pasta and homemade gluten-free breadcrumbs were substitued for panko. The zucchini absorbs the creaminess of the sauce as it combines with the parmesan cheese.

Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

The zesty-ness of the breadcrumbs adds a tangy zing to every bite and offers that crunchy texture without the gluten. If you make the breadcrumbs, triple or quadruple the amount and save the leftovers for future spiralized meals, like this one.

Now, if you’re afraid of anchovies, let this be the recipe that changes your opinion – it adds such a robust, outstanding flavor and this dish wouldn’t be the same without them!

Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

I have to admit, though, whenever I cook with anchovies, I always make a “ick” face. It’s hard not too – they’re so squirmy!

The saltiness is what really drives this dish home. It’s colorful, it’s got a great kick and of course, it’s healthy.

Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

So, thank you Bon Appetit, for giving me the inspiration for today’s recipe – you’re taking a lot of the guesswork out of the blog, during my last two weeks of wedding planning!

What are some of your favorite recipes you’d like to see me Inspiralize?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points


Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs

Adapted: http://www.bonappetit.com/recipe/linguine-green-olive-sauce-zesty-breadcrumbs
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 2


  • 2 tablespoons extra virgin olive oil
  • 2 oil-packed anchovy fillets
  • 1 garlic clove
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 cup green olives pitted, halved
  • 1.5 tablespoons drained capers
  • salt and pepper to taste
  • 2 medium zucchinis Blade D, noodles trimmed
  • 2 tablespoons grated parmesan cheese
  • For the breadcrumbs:
  • 2 tablespoons almond meal
  • 1/8 teaspoon dried oregano flakes
  • 1/8 teaspoon dried basil flakes
  • 1/8 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon water
  • 1/4 teaspoon lemon zest


  • In a small bowl, combine all of the ingredients but the water and zest for the breadcrumbs and whisk together. Add in the water and use your hands to form a dough – it should end up in a ball. Place a small skillet over medium-high heat and once heated, crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 5 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl and stir in lemon zest.
  • Mash the anchovies and garlic to a paste on a cutting board (use a knife or pestle.) Add the paste to a large bowl along with the parsley, basil, and half of the olives and capers in a large bowl. Chop remaining olives and capers and add to the bowl, along with oil. Mix well; season sauce with salt and pepper.
  • Place a large skillet over medium-high heat and once heated, add in the zucchini noodles. Toss for 3-5 minutes or until cooked to your preference.
  • Add the zucchini pasta to the sauce. Season with pepper. Toss, adding parmesan a bit at a time, until sauce coats pasta.
  • Serve zucchini pasta topped with the prepared breadcrumbs.


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Lorna R. says:
Wow! This sounds really good! I will definitely be giving this recipe a try. I just wanted to note - in your post, Ali, you mentioned that you went to "the pro's" for the inspiration for this dish. Well, to me Ali, (as i am sure many others will concur) you are a pro! You have taught me so many ways to become & stay healthy, about portion control, getting the right amount of which nutrients, & physical fitness. Plus, your recipes are always on point. So, i tend to put you right up there with them. I hope things are going well w/your wedding, honeymoon plans. I hope to see lots of pics afterwards! By the way, i assume you will be taking a vacay from blogging during that time. If i am correct, what days will you be "offline"? (Which you deserve that time for just the 2 of you so soak it all in & congrats!)
Peg Adams says:
Definitely an 'ick factor' with anchovies......my solution would be to use anchovy paste instead! Do you think that might work?
Mary Beth says:
Anchovy paste would substitute beautifully. It's great to keep on hand, especially if you just need a couple of filets and don't want to open a whole can. I don't suffer the "ick" reaction from anchovies, but I do like the convenience of the paste! Can't wait to make this recipe! BTW: Ali - I agree that you definitely qualify as a pro!
Karla Sheeley says:
In same ick factor with anchovies, but making effort to branch out. Has anyone attempted it with anchovy paste yet? If so, how was it, and how much paste did you use?
Oh my goodness yum! This looks fabulous!
DebbieR says:
My husband is allergic to seafood and shellfish. Any recommendations on what to add in place of the anchovies? Thanks.
Linda says:
It does look good, but it took me several readings before I could see the "breadcrumbs" ingredients were in the lower part of the recipe ingredient list. I was trying to imagine how I would get breadcrumbs from olive oil anchovies, etc. The breadcrumb instructions coming first added to the confusion. For clarity the "for the bread crumbs" should be separated or highlighted. I know this sounds kind of picky, but so many comments on recipes are related to confusion. Can't rate it yet but I will after I make it!
Carly says:
I tried the recipe last night. I used the anchovies even though I hate them, because you said that they are really necessary. I still hate them after trying the recipe. I will again make it without the anchovies. Also, as I am dabbling somewhat in a fully raw diet, I did not sauté the zucchini noodles and I still found it delicious. I also topped with chopped raw almonds mixed with the same spices.

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