Skillet zucchini ribbon veggie pasta + herb vegan ricotta (vegan)

Skillet zucchini ribbon veggie pasta + herb vegan ricotta (vegan)

I have to admit, I am a spiralizer hater. Maybe it’s because it always leaves a nub or the fact that you have to twist so many damn times to yield little results. I’ve tried different brands and have gotten frustrated when I have tried to spiralize anything except zucchini, and even then I just started chopping because the noodles were not very noodle-y.  And then I went to dinner at a friend’s house and she made me zucchini pasta or “zoodles.” And it was goooooood. So I became determined to make them at home. Just without a spiralizer. 


I was honestly too lazy to dig out my mandolin from my overcrowded cupboard, so instead I pulled out my veggie peeler and had at the 5 zucchini on my counter. So fast, so easy.


Sauté up some veggies, toss in the zucchettucini, zucchini ribbons. and done. And yes, that vegan (or not) herbed ricotta is a must.


This is the ultimate healthy lazy person’s dinner. One skillet, under 30 minutes and heck I wouldn’t even blame ya for eating it right out of the skillet to save on dishes. Time is tight these summer days with all of the margarita making and beaching going to be done.


I’ll be off celebrating love & marriage in Sweden and soaking up all the Swedish summer sun. Light til midnight? Yes, please!




Skillet zucchini ribbon veggie pasta

  • Servings: 4
  • Time: 30mins
  • Print

1/2 large white onion, chopped
1-2 cloves garlic, sliced
1 1/2 to 2 pounds zucchini
1 lb. asparagus, trimmed and chopped into bite size pieces
1/2 lb. shiitake mushrooms, washed
12 oz. pasta sauce of choice
1 tbsp. thyme, divided
1 tbsp. rosemary, divided
1 tbsp. oregano, divided
4 oz. vegan ricotta (I prefer Kite Hill or this homemade version)

Peel the zucchini. Using your vegetable peeler or mandolin slicer, peel long ribbons of zucchini into a colander. Sprinkle with salt and cover with clean towel or paper towel to take off excess moisture.
Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5-6 minutes. Add in garlic and asparagus and sauté for another 5-6 minutes, until asparagus softens. Toss in shiitake mushrooms & ribboned zucchini and cover for 5-6 minutes. Add in pasta sauce, half of each of the spices, and stir. Turn heat to medium low and cook for another 5-6 minutes. Salt and pepper to taste. Remove from heat.
In a small bowl, whip vegan ricotta and herbs with a whisk or a fork. Sprinkle with salt and pepper. Place 4 dollops of ricotta on each serving or leave on the side for each to grab as they please.

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