Jenny's Vegan Zucchini & Pepper Pasta

Jenny's Vegan Zucchini & Pepper Pasta
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.4
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 330.2 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Jenny's Vegan Zucchini & Pepper Pasta calories by ingredient
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Number of Servings: 2


    1 Medium Zucchini
    1.5 cups of Bell Pepper Slices (Red, Green & Yellow)
    1 cup thinly sliced onion
    Juice of 1 Lemon Yield
    1 tbsp Extra Virgin Olive Oil

    1/2 cup Plain Tomato Sauce
    3 Fresh Basil Leaves (chopped)
    1 tsp red pepper flakes
    1 tsp dried parsley
    Salt and Pepper to Taste


In a bowl add bell pepper slices and onion with Lemon Juice and Olive Oil. Let sit for about an hour. Use a peeler and peel zucchini until you get to the seeded core. Blend Zucchini strips into bowl. Toss until well mixed.

In a sauce pan add Tomato Sauce, Basil, Red Pepper Flakes, Parsley, and salt and pepper, Mix well. You can serve room temperature on top of Pasta or you can heat until it's the desired temp.

Place pasta blend on top plates and evenly pour sauce on each dish. (Serves 2)

Number of Servings: 2

Recipe submitted by SparkPeople user CHASINGPAVEMENT.


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