Zucchini Pasta


Summer is a great time for healthy eating. These zucchini noodles are packed full of flavour and vitamins. Enjoy a large bowl, guilt-free!

Cook Time: 12 minutes
Prep Time: 10 minutes
Yield: 2 large servings (or 4 side dishes)


  • 880 g / 6 cups or 4 medium zucchini, ends trimmed and peeled with a toothed peeler or spiralizer
  • 42 g / 3 tbsp Crystal margarine
  • 2 large garlic cloves, minced
  • 85 g / 1/3 cup cream cheese
  • 50 ml / 1/4 cup lemon juice
  • 149 g / 1 cup cherry tomatoes, halved


    1. In a large saucepan over medium heat, melt Crystal margarine. Add garlic and cook for 30 seconds.
    2. Add cream cheese and lemon juice, stirring until cream cheese softens. Season with salt and pepper.
    3. IMG_0002

    4. Add zucchini noodles, tossing to coat in sauce, and cook for 10 minutes until wilted and liquid is evaporated.
    5. IMG_0003

    6. Top with cherry tomatoes and serve immediately.

Chef Notes

  • Zucchini releases moisture as it cooks, so take care to reduce the liquid in the sauce, to your taste.


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