Archives for category: spaghetti

Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. ūüôā It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with¬†soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!


  • whole wheat spaghetti (however many servings you want to make)
  • a¬†few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice


Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.


  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small¬†zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes


Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.


I’m lovin’ the zoodles…¬†Here’s another recipe I made, topped with tomato sauce.

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…


  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.


  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.


Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower ‚ÄúWings‚ÄĚ

Fresh Mediterranean Salad

Here’s one more recipe to add to my recent noodle collection:

Sesame Noodles, which I adapted from

Awesome Sesame Noodles - great meatless option, or add chicken or shrimp. Also increase siracha for more spiciness if you want.


  • 1 lb. thin spaghetti
  • 1 Tbsp. canola oil
  • 2 garlic cloves,¬†minced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice or balsamic vinegar
  • 1 1/2 Tbsp. honey
  • Tiny squirt of siracha
  • Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.


  • Cook pasta according to the package directions, then drain.
  • While pasta boils, in a large skillet heat oil and saut√© the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
  • Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
  • Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.

Other recent noodle recipes I’ve tried…

Creamy Lemon Spinach Pasta

Spicy Thai Noodles

Looking for a lower carb option? Here’s an un-noodle “zoodle”¬†recipe I¬†made with zuchhini ribbons!

I’m on a noodle kick! After making some¬†Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe.¬†Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!


  • 1 box linguine
  • 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try¬†reducing the red pepper flakes by say half or so?)
  • 1/4 c. vegetable oil
  • 1/2 c. sesame oil
  • 1/3 c. soy sauce
  • 1/3 c. honey
  • Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds


  • Cook noodles according to instructions on package then drain.
  • While noodles are boiling heat the oils and crushed red pepper in a pan.
  • Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
  • Pour the oil mixture into the noodles and stir to combine.
  • Refrigerate for a few hours, or until cold.
  • Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious! (4)

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!


Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!

Here’s a delicious recipe¬†for a creamy, garlicky, lemony pasta. The hubs even enjoyed it and he is not even a pasta fanatic like I am. ūüôā

Lemon Garlic Spinach Pasta - creamy and delicious. Tastes like it was straight out of a fancy restaurant. Must save to make again!

Here’s what I did…


  • 1 lemon: zested, and juiced
  • 1/2 c. chopped green onions
  • 1 clove garlic, minced
  • 1 c. shredded Parmigiano Reggiana cheese + more for garnish
  • 1 c. half and half
  • 1 lb. thin spaghetti
  • 10 oz. fresh spinach


  • In a stock pot, bring salted water to a boil.
  • Add pasta then cook for 5 mins.
  • Meanwhile, in a saucepan, bring the lemon juice, zest, green onions, and garlic to a simmer. Add the half and half, whisk for 1 minute, and make sure you don’t scald the mixture.
  • Remove the saucepan from heat.
  • Add spinach to the boiling water while the pasta is still cooking, and cook for 3 more mins (or until the pasta is al dente).
  • Drain the pasta/spinach, then return to the pot and toss with lemon mixture.
  • Add the shredded cheese and toss to combine.
  • Garnish with more cheese then serve.

recipe adapted from

Here’s another pasta recipe I recently tried and loved: Spicy Thai Noodles. Check it out! ūüôā

Or, for a healthy option, substitute zucchini ribbons in place of pasta noodles – here’s my Zoodles recipe.