Sigh, sometimes you feel like zoodles, other times you feel like traditional noodles. What’s a hungry gal or guy to do? The solution, a plate full of 12 Minute Zoodle & Noodle Toss that boasts both!
True, using spiralized veggies cuts out grains and, subsequently, a lot of the carbs. But, sometimes a hard-working athlete needs a little traditional pasta to help fuel the proverbial engine. Get your mouth and motor running with this easy-peasy recipe, read on for the deets! 
Do you have zucchini multiplying overnight in your garden or produce bin? You could ding-dong ditch the house next door this coming Tuesday (Aug 8th), it’s “Sneak Some Zucchini on your Neighbor’s Porch Day” – for real, I don’t make this stuff up!
But, actually, whip out your spiralizer and pasta pot to make this light and lemony dish that’s ready in just 12 minutes, the time it takes to cook the pasta! A one-pot dish that’s sure to become a favorite when you need an easy night.
I dug into my beloved jar of homemade salted preserved lemons that I keep in my fridge at all times for flavoring purposes like this. If you’ve never made preserved lemons, you MUST! It’s an incredibly easy and inexpensive to make your meals sing! Head over to see my post on how to make preserved lemons — great in pasta, rice, dressings, marinades and more.
This squash and pasta toss is simply delicious garnished with fresh cilantro and crumbled queso fresco. It’s also a great flavor pair up with fish, shrimp, chicken or salmon, as I did the other night. 
Have you ever tried preserve lemons? Are you a pasta person, a noodle person, or go both ways? Do you make pasta “for the kids” but eat it too? Favorite noodle type? Please share in the comments — XOXO, Jennifer
- 6 ounces uncooked spaghetti
- 1 lb. zucchini, summer squash or combination
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons salted preserved lemons ( or juice and zest from 1 lemon + 2 tsp. salt)
- 1/2 cup crumbled queso fresco cheese
- 1/4 cup chopped fresh cilantro
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Add water to large pasta pot, bring to a boil. Add spaghetti and cook for 9 to 10 minutes, or until nearing al dente.
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While pasta is cooking, spiralize or chop 1 lb. squash, add to pot of boiling pasta in water for last 1 to 2 minutes of cooking.
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Drain, return everything to pot, stir in 3 Tbs. olive oil and 2 Tbs. salty preserved lemons (or juice and zest of one lemon + 2 tsp. salt).
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Garnish with cilantro and queso fresco.
Love that you combined the noodles and zoodles. Looks delicious!
I love the idea of combining noodles and zoodles in the same dish!
It’s the best of both worlds!
Do you use the juice of the preserved lemons or the lemon itself? If you use the lemon, how is it prepared?
Lina — you can use lemon juice and lemon zest, the recipe is pretty forgiving. However, the preserved lemons are sooooo good, they are super salty though, so I lightly rinse off before mincing up (skin and flesh) and tossing in the noodles — here’s my how to link https://thefitfork.com/recipe/make-salted-preserved-lemons-yummy-everything/
Sounds delicious! Thank you for sharing! I’ll try it as soon as possible. (BWT… love your barefoot photo!!!) 😉
Thanks! Hope you get a chance to try!
So if I just chop the zucchini, it still only needs 2 minutes to cook in the water?
yes, if it’s a pretty smallish chop — I like mine still kinda “al dente” — just fish out a piece after 2 minutes and see what you think