zucchini linguine red sauce

My zucchini linguine noodles sauté with red sauce recipe is an easy, delicious, and very healthy dish. Using my Cuisinart food processor spiralizer, I made terrific zucchini noodles to use in this dish. Fear not—if you do not have a spiralizer, you can buy already spiralized zucchini noodles!

zucchini noodles

If you are interested in purchasing a spiralizer on its own (not the attachment for a Cuisinart), there are several options for you. For a relatively low price, you can purchase one of these gadgets that makes beautiful curly zucchini! Here is a great article that reviews the best spiralizers in 2021 and their costs. Check it out!

Zucchini is full of nutrients and phytonutrients responsible for regulating blood pressure, and improving circulation, heart health, and digestion. It also has anti-aging properties and boosts immunity. Some of the nutrients include fiber, potassium, magnesium, phosphorous, copper, zinc, calcium, and iron. It is also rich in vitamins A and C.

With all of these healthy benefits, zucchini squash is a winner. Have fun!

To Healthy Eating!


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Zucchini Linguine Noodles Sauté with Red Sauce

Zucchini is a versatile vegetable that can be used in many recipes, even as a substitute for pasta. Zucchini is a low calorie, low carbohydrate vegetable high in vitamins and minerals.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 Servings


  • 2 medium Zucchini Spiralized or julienned with a knife.
  • 8 oz. Linguine noodles Or other flat noodles—I used ramen noodles!
  • 16 oz. Rao's Homemade Marinara Sauce Or other pasta sauce of your choice.
  • 2 Tbsp. Garlic Minced.
  • 1-2 Tbsp. Olive oil If you don't prefer oil, use veggie broth.
  • 1 cup Mushrooms, chopped Optional.
  • 2-3 Tbsp. Capers Garnish on top, add to taste.
  • 2 Tbsp. Parmesan cheese, grated Sprinkle on top to taste.


  • Prepare the zucchini. Spiralize or slice lengthwise and continue slicing into thin, long slices —julienne style.
  • Prepare linguine noodles according to the package. Drain most, saving a little of the water in the pan, then set aside.
  • In a large skillet over medium heat, add in your olive oil and let it get hot. Add marinara sauce, garlic, and chopped mushrooms. Sauté for 1-2 minutes.
  • Add in the zucchini, mixing all ingredients together. Cook to your desired doneness (3-7 minutes depending on the texture you prefer).
  • Add cooked noodles to the pan and fold into the vegetables and sauce.
  • Turn heat to low and let simmer for a few minutes so all ingredients and flavors can marry.
  • Plate all components and add capers on top, then sprinkle with grated parmesan cheese!
  • Salt and pepper to taste.


Melissa's Modifications:
Using zucchini and other veggies in the summer squash family is a great way to reduce calories and carbohydrates. They are also a good gluten-free option.  
This dish can be made vegan by using dairy-free parmesan cheese and eliminating the oil by using vegetable broth to sauté mushrooms and zucchini.
You can also make this dish super low-calorie by replacing the pasta noodles or ramen noodles with shirataki Thrive Wonder Noodles, which I used in my tomato and feta noodle recipe. They are gluten-free, soy-free, and low calorie.
Nutritional Values: 1 Serving - 290 Calories; 14g Fat;1.2g Saturated Fat; 0 Cholesterol; 171.6 mg Sodium; 32 g Carbs; 3.7g Fiber; 4g Sugar; 10g Protein.
Using shirataki Thrive Wonder Noodles (or pasta-free noodles): 1 Serving - 182 Calories; 12.6g Fat; 12g Carbs; 3.9g Fiber; 4g Sugar; 7g Protein. 
Tried this recipe?Let us know how it was!

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