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Zucchini Pasta with Cantaloupe Marinara

Zucchini Pasta with Cantaloupe Marinara

From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve created this Zucchini Pasta with Cantaloupe Marinara inspired by Island Foods.

Preparation time: 20 minutes

Serving size: for 2 people

Ingredients: zucchini – cantaloupe – grape tomatoes – celery – ginger – lime – onion


You will need a spiral veggie cutter (I use the Spirooli) to make the pasta from a medium zucchini – make about 2 cups of thin spaghetti like noodles – put aside

Cantaloupe Marinara Sauce:

Put the following in your food processor and using the pulse button chop all the ingredients until coarse:

  • ½ cup grape tomatoes (keep 4 aside for garnish)
  • ¼ cup chopped zucchini
  • ¼ cup chopped celery
  • 2 thin slices of ginger root
  • ¼ cup chopped sweet onion
  • 1 cup cantaloupe (cut into 1” pieces)

Stir in:

  • 2 tbsp. juice form fresh limes
  • ½ tsp. chili powder

Put the zucchini noodles in a pasta bowl and make a hole in the center

Pour the Cantaloupe sauce into the center and garnish with 4 grape tomatoes that have been sliced in half lengthwise. Serve at room temperature.