Vegetable “Pasta” with Chili, Parm & Basil


Serves 2

  • 1 large green zucchini, ends trimmed but NOT peeled
  • 1 large yellow squash or yellow zucchini, ends trimmed but NOT peeled
  • 6 asparagus stalks, trimmed
  • 1 large carrot (or 2 smaller ones), peeled and trimmed
  • 3 tablespoons olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • ½ teaspoon chili flakes (or more if you like)
  • Salt and pepper
  • ½ freshly grated parmigiano reggiano cheese
  • fresh chopped basil for garnish

Related Chili Vegetable Pasta recipe:


Place the zucchini on a cutting board and hold it firmly with your non-peeling hand. Apply pressure as you peel from one end of the zucchini to the other to create a “noodle.” Peel until you hit seeds (though you might not; some younger zucchini and squash don’t have so many).

Midway through you can rotate the squash, which creates a flat surface for the “peeling.”

Repeat with the other vegetables; be kind to yourself because all of the noodles won’t be the same thickness, and that’s OK. Toss the vegetables together to mix them up a bit.

Heat the oil in a large skillet over medium-high heat, then add the garlic and cook until fragrant, 1-2 minutes.

Add the vegetables and cook, tossing lightly but not trying to break them up, until they’re just tender but not mushy, 3-4 minutes.

Add the chili flakes, then toss in the cheese. 

Season with salt and pepper and divide among 2 pasta bowls. Garnish with basil.