Thinking about trying out vegetable noodles? Here’s a bright and tasty “pasta” dish that’s sure to please!

Add your favorite protein to this meal to make it complete - shrimp or grilled chicken would be great!

Servings: 4 Prep Time: 15 mins Serving Size: 1 cup Cook Time: 20 mins


1/4 cup mascarpone cheese
Finely grated zest of 1 medium Meyer lemon
Juice of 1 medium Meyer lemon (about 3 tablespoons juice)
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste
Kosher salt to taste
8 ounces zucchini (or other veggie) noodles
5 cups loosely packed baby spinach or coarsely chopped regular spinach
1/2 cup chopped, toasted hazelnuts

Nutrition Profile

Calories: 421

Fat: 21g Protein: 5g Carbs: 10g Fiber: 4g Sugar: 0g

Cholesterol: 28mg Sodium: 22mg


You can make this recipe with either cooked or fresh zucchini noodles - whatever you prefer.

If you buy fresh hazelnuts from the store you’ll want to toast them before adding. To toast hazelnuts simply bake at 350° for 15 mins and remove outer skin.

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With fresh noodles:
Make your noodles using a spiralizer or other tool.
Mix mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and place in a double boiler to heat up.
Once mascarpone sauce is heated up and well incorporated, add all ingredients together and top with hazelnuts.
With cooked noodles:
Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside.
Add the noodles to boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
Return the noodles to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add pasta water (if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.