Zucchini Pasta Primavera

It’s time to harvest beautiful zucchini! They are abundant on our local farms at this time of year. Here’s a delicious easy recipe to help you get the most out of these fresh seasonal veggies.


  • 1.5 cups cherry tomatoes, cut in half
  • 1 ear of fresh organic corn cut from cob
  • 1 fresh thinly sliced garlic clove
  • 1/4 tsp red-pepper flakes
  • 2 Tbsps avocado oil, or extra-virgin olive oil
  • 2 small/medium zucchinis
  • 1 Tbsp toasted pine nuts
  • 1 Tbsp grated fresh Parmesan (optional)
  • fresh basil leaves, to garnish


  1. Use a spiralizer to make zucchini noodles.
  2. Sauté tomatoes, garlic, and chilli flakes in hot oil for 1 minute over medium-high; add in the zoodles.
  3. Cook, tossing, just 1 to 2 minutes.
  4. Sprinkle with toasted pine nuts, Parmesan, and fresh basil leaves.
Share the freshness

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