Print Recipe

Spring Veggie Low-Calories Paleo Pasta

In this meal, Spring Veggie Paleo Pasta, zucchini and squash add a somewhat unique flavor, making it more vegetarian.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Side Dish
Cuisine: French
Keyword: paleo, pasta, spring, veggie
Servings: 2 people
Calories: 78kcal


  • 2 organic zucchini
  • 1 organic yellow squash
  • 1 bunch asparagus chopped
  • 1/2 cup cherry tomatoes halved
  • 1 or 2 green onion diced
  • 2 tablespoons fresh basil chopped
  • 1 1/2 tablespoons Kerry Gold Garlic Herb Butter or olive oil
  • sea salt and fresh ground pepper to taste


  • Begin my cutting off the ends of the zucchinis and washing them. Using a vegetable peeler, peel one section at a time for 4 ribbons, then rotate and continue. Continue to rotate and peel until you hit the core of seeds, then stop. Save the core to dice up in another recipe. Do this for both zucchinis and the yellow squash, you should be lefts with a large bowl of ribbon pastas, depending on the size of your squashes.
  • In a pan over medium- low heat add 1 tablespoon butter and allow to melt. Dump in your ribbons (you may need to do this in batches depending on how many ribbons you have and the size of your pan. Just don’t over crowd it). Stir constantly with a spoon and allow the ribbons to cook through and wilt a little. Since they are so thin it should only take 1-2 minutes, you don’t want them overcooked.
  • In a separate skillet, heat over medium heat, melt 1/2 tablespoon butter (or olive oil) and add tomatoes and asparagus until cooked and tender. Add diced green onion and basil in the last 30 seconds of cooking veggies and season with salt and pepper to taste.
  • Place squash ribbon “pasta” in a bowl and top with veggie mixture sprinkle additional basil and green onion and serve.


Makes about 2 to 4 servings