Pasta Recipe: Summer Cilantro Zucchini

Pasta Recipe: Summer Cilantro Zucchini  holistic nutrition st clair west forest hill hillcrest toronto

Pasta Recipe: Summer Cilantro Zucchini

Summer Cilantro Zucchini Pasta is light, fresh and deliciously vegan. Zucchini noodles are a refreshing gluten-free alternative to wheat noodles and the tangy avocado sauce is creamy without any dairy. The Spicy Lime Pumpkin Seeds add a protein crunch with a nice kick. This is the perfect meal to enjoy or bring to a potluck while zucchini is in season and you are looking for a unique refreshing dish.

Zucchini, also known as summer squash, is an excellent source of manganese which facilitates carbohydrate and protein metabolism. It is also very high in vitamin C which has antihistamine properties that can help reduce seasonal allergy symptoms. Vitamin C is also an antioxidant that is responsible for protecting good cholesterol and promoting heart health. Zucchinis contain a variety of minerals, including calcium, magnesium and phosphorus, that build and maintain healthy bones.

Prep time: 20min
Cook time: 25min
Serving size: 2 big servings or 4 sides


  • 2 zucchinis, spiralized, grated or cut into noodles
  • 1 red pepper, diced

For the sauce

  • 1 medium avocado, pitted and roughly diced
  • Juice of one lime
  • 1 garlic cloves
  • ¼ tsp salt
  • ½ cup cilantro
  • 2 Tbsp coconut oil
  • Pepper to taste

Spicy Lime Pumpkin Seeds

  • Juice of ½ lime
  • Zest of ½ lime
  • ½ jalapeno pepper, seeds removed and roughly diced
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ Tbsp coconut oil
  • 1 cup pumpkin seeds


  1. Pre-heat the oven to 300F and line a baking sheet with parchment paper.
  2. In a food processor add the pumpkin seed coating (lime juice, lime zest, jalapeno pepper, salt, pepper and coconut oil) - and blend until smooth.
  3. In a small bowl toss the pumpkin seed in the coating and spread evenly on the baking sheet. Bake for 25min, stirring every 5min.
  4. After the nuts have been cooking for 10min, start preparing the zucchini noodles and red pepper and place in a large bowl.
  5. Place the sauce ingredients (avocado, lime, garlic, salt cilantro, coconut oil and pepper) in the same blender you used to make the nut coating and blend until creamy.
  6. Massage the sauce into the zucchini pasta, top with the pumpkin seeds and serve.

by Jesse Schelew, Certified Nutritional Practitioner