TURMERIC ZUCCHINI PASTA
Bright and fragrant Turmeric Zucchini Pasta brings together the subtle sweetness of spiralised courgette and the warm golden hue of turmeric. A touch of garlic adds savoury depth and is rounded off with a drizzle of olive oil. This dish is naturally gluten-free, low-carb and full of anti-inflammatory benefits because of turmeric’s curcumin content. Ready in under 10 minutes, its clean, vibrant flavours and simple presentation make it perfect for a quick mid-week supper or light lunch. A little parmesan on top adds creaminess or leave it out to keep it vegan‑friendly. Nutrient-rich, colourful and effortlessly delicious, this pasta gets you on the healthy track without sacrificing taste.
RECIPE CATEGORY
Dinner, Lunch, Snack, Brunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan‑fry, No‑Cook
OCCASION/HOLIDAY
Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Vegan, Wheat/Gluten‑Free, Low Fat, Low/No Sugar, Healthy, Quick & Easy, Kid‑Friendly
DISH TYPE
Pasta
INGREDIENTS
There are the following ingredients for Turmeric Zucchini Pasta:
- ½ cup spiralised zucchini (≈ 75 g)
- 1 garlic clove, minced
- ¼ tsp ground turmeric
- 1 tsp olive oil
- Parmesan cheese, optional, for sprinkling
FULL NUTRITIONAL INFORMATION
- Calories: 57.1 kcal
- Fat: 4.7 g
- Saturated Fat: 0.7 g
- Carbohydrate: 3.4 g
- Sugar: 1.6 g
- Sodium: 5.8 mg
- Fiber: 0.9 g
- Protein: 1 g
- Calcium: 16.7 mg
- Iron: 0.7 mg
- Potassium: 189.5 mg
PREPARATION
These steps are followed for the preparation of Turmeric Zucchini Pasta:
- Heat Olive Oil: Heat olive oil in a medium non-stick frying pan over medium heat.
- Add Other Ingredients: Add minced garlic and turmeric, stirring briefly until fragrant (≈ 30 seconds).
- Add Noodles: Add zucchini noodles and toss gently for 2 to 3 minutes until warm but still crisp.
- Add Some Spices: Season with a small pinch of salt and fresh black pepper.
- Serve: Serve hot on a plate and grate optional Parmesan over the top.
PREP TIME
4 minutes
COOKING TIME
4–5 minutes
TIPS
Here are some helpful tips for Turmeric Zucchini Pasta :
- Use Spiralised Zucchini: Use spiralised zucchini that isn’t overly wet, pat excess moisture with a paper towel.
- Slice Garlic Finely: Slice garlic finely for quick cooking and even flavour.
- Monitor Turmeric: Keep an eye on turmeric, because it browns quickly, so stir fast.
- Avoid Overcooking Zucchini: Don’t overcook the zucchini; it should remain slightly firm.
- Garnish Immediately: Garnish immediately with cheese or herbs to retain vibrancy.
VARIATIONS
- Add Chopped Cherry Tomatoes: Add chopped cherry tomatoes for sweetness and colour.
- Stir Through Spinach: Stir through a handful of spinach at the end for extra greens.
- Add Crushed Chilli Flakes: Add crushed chilli flakes for heat.
- Stir in Nutritional Yeast: Stir in nutritional yeast to maintain vegan while adding savoury cheese flavour.
- Add Toasted Pine Nuts or Pumpkin Seeds: Add toasted pine nuts or pumpkin seeds for crunch and protein.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 1 day. Reheat gently in a pan or enjoy cold.
- Freezer: Not suitable, because zucchini becomes watery when thawed.
- Prep ahead: Spiralise zucchini and store in fridge, separated from garlic oil, ready to cook when needed.