Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Ever return from vacation and find yourself craving all the vegetables? Well, that’s me. After saying yes to just about every Mai Tai that came my way last week, I’m ready to hit the produce aisle hard.
It’s amazing the shift that happens the moment I cross back into my driveway. Bags aren’t even unpacked yet and I’m already craving my normal routine, gym time, and lots of fresh, clean tasting food.
To help me get back into the swing of things, I created these zucchini noodles that are so unbelievably zesty and earthy you’d have a hard time believing they are made almost entirely out of vegetables. Ribbons of freshly spiralized zucchini in a tomato-olive sauce, tossed with just the right amount of basil, oregano, capers and tangy feta cheese.
The moment people find out I’m a Registered Dietitian, they run down a quick list of must-know questions: What do you think of the Paleo diet? Should I be taking a vitamin supplement? and my favorite- What diet is best?
While I think the word diet sounds a lot like nails on a chalkboard, I love responding to this question because I think that so many of us suffer from diet overload. No matter where you look –instagram, twitter, blogs, the news– everyone is talking about the latest and greatest diet. I have two degrees in nutrition and over 10 years of experience and I still get confused sometimes. It shouldn’t have to be this difficult.
It’s also why I like to bring the conversation back to nutrients- let’s focus on what we should eat, not what we shouldn’t. In essence, it’s rather simple: whole grains, fruits, vegetables, healthy fats and lean proteins. Those are the cornerstones of my diet and what I emphasize when talking to clients as well.
Of course, we can split hairs on what we consider to be the best source of lean protein, grains, ect. but at the end of the day if most of your food fits into the above categories, you are on the right track.
The Mediterranean diet is the closest thing that I see come close to these ideals. I love that it doesn’t place much emphasis on restricting calories and instead highlights real food like vegetables, fruits and whole grains.
Olives, of course, are a staple of the Mediterranean diet- and with good reason. While we tend to think of olive oil as a great source of healthy monounsaturated fat, I prefer to cut out the middleman and head straight to the source- whole olives. They provide a healthy source of Vitamin E, iron, Vitamin A, fiber, and are naturally cholesterol-free.
While I love throwing California Ripe Olives into pasta, they are also a great on their own! My two-year old niece constantly reminds me how great olives are for snacking as she constantly is begging my sister for olives. I totally get it. When throwing together this pasta, it was almost impossible for me not to eat half the jar of olives as I sliced them! Salty goodness at it’s best.
Besides being so healthy, this pasta comes together in just 20 minutes. Another post-vacation must.
While the sauce is cooking, start spiralizing the noodles. You are welcome to use a vegetable peeler or mandoline here instead but if you like zucchini noodles and make them often, I recommend getting a spiralizer.
There’s no wrong way to enjoy these zucchini noodles so take whatever path suites you best. I love the zucchini strands slightly softened so I toss them with the hot sauce in a skillet for a few minutes. This allows the noodles to absorb more of the saucy flavor and cook down enough that they feel like al dente spaghetti. If you prefer more crunch than a chew, keep them raw.
Stir the zucchini noodles into the tomato sauce and the add the star of the show- sliced California Ripe Olives. To garnish, I overload with lots of basil and feta cheese to really bring out the Mediterranean flavors. Dairy-free? No problem, just leave out the cheese.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintMediterranean Zucchini Noodles! You are going to love these easy, low-carb, vegetarian noodles. For more ways to incorporate olives into your everyday cooking, check out the large collection of recipes here.
For leftovers, store the sauce and zucchini strands separately.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
This post is sponsored by California Ripe Olives. Thanks for supporting the brands that make DK possible!
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(51 comments) leave a comment
made this to serve with some fresh sword fish I marinated in olive oil, lemon juice, garlic, coriander and cumin and then grilled. It was the perfect accompaniment. Thank you so much for sharing!!
★★★★★
So glad you liked it!
Nice post. I learn something totally new and challenging on blogs I stumbleupon every day.
It’s always useful to read content from other writers and practice something from other web sites.
Looks so good. One question; how many cups of zucchini do you think you use? (I grow my own and pick them at all different sizes.)
This looks so delicious… I’m going to print it out and put it on the fridge for the day I need something simple, healthy and tasty to make at a moment’s notice. Thanks!
Thanks Beth- hope you like it!
What can I substitute for the olives, as my husband refuses to eat olives? Can’t wait to try it!
Try it without olives!
Try it without olives!
I would just leave them out and not sub anything- maybe roasted red pepper strips or capers? I think the olives help make the dish but let me know how is tastes without them!
I don’t really follow any of the diet fads, rather, I take inspiration from some of them! I do love the typical foods eaten when practicing the mediterranean diet. Olives, olive oil, fresh veggies and little meat, it’s perfect for me! These mediterranean zucchini noodles look wonderful, Alex! I need to make some more zucchini noodles so I can give this a try!
Thanks Julie!
I have not yet entered the spiralizing world, but this recipe makes me want to!
You’ve gotta! I was hesitant and first but now I love them. So easy and they taste just like pasta!
Why have I STILL never tried zucchini noodles?? Love the Mediterranean twist on this Alex! Bring on the olives!
I don’t know, but you need to! This is my favorite recipe but mostly because I get to top it with feta 🙂
yum!! I had to laugh at your comment about coming back from vacation wanting all the veggies. I just got back from a week in Disneyland so yeah…just hook me up to a kale IV. 🙂
Ha! Too funny! I would take a kale IV if I could. Now I just need to find the motivation to get back to the gym 🙂
I’m SO in love with zucchini noodles – this dinner looks awesome!
Thanks Kelly!