Fall Veggie Ragu over Zucchini Noodles

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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
We love zucchini noodles! Here's a fantastic veggie ragu sauce you can use over yours.



  1. To a large dutch oven, add oil, carrots, parsnip, peppers and squash. Cook over medium-high heat, stirring often, until vegetables are softened, about 5 minutes.
  2. Add garlic, mushrooms and cook and for 1 minute. Add in tomatoes with juices, tomato paste and basil, bring to a boil. Turn down heat to simmer, cook for 15-20 minutes. Season with salt and pepper.
  3. Meanwhile, if making pasta noodles, prepare to package directions. For Zucchini noodles, use a spiralizer to make fine ribbons or noodles. They can be eating as is, or sauté for one minute in 1 Tsp canola oil just prior to serving.
  4. Serve ragu over noodle and sprinkle with additional chopped fresh basil and parmesan cheese.
Nutrition Facts
Fall Veggie Ragu over Zucchini Noodles
Amount Per Serving
Calories 210 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrates 33g 11%
Dietary Fiber 8g 32%
Sugars 15g
Protein 5g 10%
Vitamin A 200%
Vitamin C 80%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Eat in Eat Out Magazine.

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