Content Library Recipes Zucchini “Pasta” with Green Harissa Sauce

Zucchini “Pasta” with Green Harissa Sauce

4 to 6 servings

This week we are featuring a recipe from my friend and colleague, Dr. Susan Blum. This delicious zucchini pasta with green harissa sauce packs a lot of flavor, is vegan and Paleo friendly.

Zucchini “Pasta” with Green Harissa Sauce Easy Healthy Recipe


  • For the Green Harissa Sauce:
  • 1 packed cup flat leaf parsley leaves
  • 1⁄2 cup cilantro leaves
  • 1⁄4 cup mint leaves
  • 2 medium cloves garlic
  • Juice from half a lemon
  • 1 teaspoon ground cumin
  • 1⁄3 cup extra-virgin olive oil
  • 1⁄2 teaspoon sea salt
  • Freshly ground black pepper
  • For the Zucchini “Pasta”:
  • 2 tablespoons extra-virgin olive oil
  • 3 scallions, trimmed and thinly sliced
  • 1 cup fresh or defrosted
  • frozen baby peas
  • 3 cups shaved or “spiralized”
  • zucchini (If you don’t own a spiralizer, you can use a vegetable peeler and peel long,thin strips of zucchini)
  • Sea salt and black pepper, freshly ground
  • 2 cups baby spinach, stems trimmed


Step 1

To make the sauce: Place all ingredients except the olive oil into a blender and blend until smooth.

Step 2

While the blender is running, slowly add the oil until incorporated.

Step 3

Stir in the salt and pepper to taste and set aside.

Step 4

To make the pasta: Heat the olive oil in a large skillet over medium heat until shimmering, about 3 minutes.

Step 5

Add the scallions and peas and sauté for about 3 minutes. (If peas are frozen, add and additional minute.)

Step 6

Stir in the zucchini and spinach and cook for another 5 minutes.

Step 7

Add the salt and pepper, to taste.

Nutritional Information

Nutritional analysis per serving: Calories 220, Fat 20g, Sodium 190mg, Carbohydrate 9g, Protein 5g, Fiber 3g, Sugar 2g

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