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Photo Credit: Elizabeth Newman

Zucchini Spaghetti with Sun Gold Tomato Sauce

Not only is this a lighter way to get your pasta fix, but it takes way less time - and only one pan! 


Zucchini Spaghetti with Sun Gold Tomato Sauce



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Zucchini Spaghetti with Sun Gold Tomato Sauce


  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • ¼ teaspoon red chili flakes
  • 1 star anise
  • 4 sprigs fresh thyme (plus 2 teaspoons chopped leaves for sprinkling)
  • 4 cups sun gold or cherry tomatoes (halved)
  • ½ teaspoon kosher salt (plus 1 teaspoon)
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sherry vinegar
  • ¼ cup freshly shaved Parmesan cheese


  1. To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin strips. Set the noodles aside in a large bowl while you make the sauce.
  2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes.
  3. Discard the star anise and thyme sprigs, and add the zucchini noodles and remaining salt. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
15 grams
8 grams
10 grams
Saturated Fat
3 grams
6 milligrams
388 milligrams
5 grams
10 grams
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gluten free
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1 comment

  • Author's avatar image
    Cheryl Keeney

    I halved the zucchini and tomatoes and pulsed the tomatoes in the food processor but kept the other ingredients the same. This is really delicious. I was afraid the star anise would give it an odd flavor but it was perfect….fresh like summer!

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