Enjoy every bite while cooking light!

Swap traditional pasta with veggie noodles for versatile and healthy summer inspired meals. With a variety of scrumptious produce at the height of season, summertime is great to try your hand with spiralized produce! See why these healthy noodles are a staple in a healthy summer diet.

One big perk of spiralizing fruits and vegetables is the endless combos you can prepare based on your tastes and the ingredients you have on hand. Spiralized noodles are easily created with the use of a spiralizer tool, here are our two favorites – &

Pre-cut veggie noodles can also be purchased at your local grocery store.

Try 3 of our favorite spiralized dishes featured below — we look forward to hearing your favorite noodle combo! 

Zucchini Noodles with Avocado Pesto Shrimp


  • 6 zucchini
  • ¾ teaspoon salt, divided
  • 1 ripe avocado
  • 1 cup packed fresh basil leaves
  • ¼ cup unsalted shelled pistachios
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
  • 3 cloves garlic, minced
  • 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
  • 1-2 teaspoons Old Bay seasoning


  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
  2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
  4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Carrot Noodles With Ginger-Lime Peanut Sauce and Cilantro

  • 5large carrots peeled and spiraled into noodles
  • 1/3cup roasted cashews
  • 2tablespoons fresh cilantro finely chopped


  • 2 tablespoons unsalted unsweetened creamy peanut butter
  • 4 tablespoons coconut milk
  • Pinch cayenne pepper
  • 2 cloves large garlic finely chopped
  • 1tablespoon fresh ginger peeled and grated
  • 1tablespoon lime juice
  • Kosher salt to taste



  1. Combine all ingredients in a small bowl and mix together until smooth and creamy.


  1. Wash carrots well, peel them and pat them dry.
  2. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there are only a few inches of carrot left, so you can grate what’s left of the carrot.
  3. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).
  4. Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Cucumber Mint Noodles with Ginger Dressing


  • For the dressing:
  • 2 TBSP good olive oil
  • 1 TBSP walnut oil (or more olive oil)
  • 4-5 TBSP lemon juice
  • 1 tsp tamari
  • 1/2 tsp freshly grated ginger
  • freshly cracked black pepper, to taste
  • chili flakes, to taste
  • For the noodles:
  • 1/2 large cucumber
  • a handful of tightly packed fresh mint
  • 1 green onion (only the green part), finely sliced
  • 2 TBSP sesame seeds


  1. To make the dressing, combine the ingredients in a small bowl and set aside.
  2. Prepare the mint (tear it into smaller pieces) and green onion.
  3. Make the noodles: you can either use a noodle maker or a veggie peeler.
  4. Add the noodles, mint and green onions to a bowl and pour the dressing on top.
  5. Gently toss the noodles to cover them in the dressing.
  6. Top with sesame seeds and serve fresh.

Notes: If it’s summer at your end, use a chilled cucumber.

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