Zucchini Bow Tie Pasta - My Vegan Cookbook

Zucchini Bow Tie Pasta

  • COOK
    20 Mins
  • PREP
    15 Mins
    35 Mins

How to describe this pasta? First, there is the slight tang and zip from the lemon, garlic, fresh basil, pepper and extra virgin olive oil. Then there is the mellow buttery flavor from the vegan butter and zucchini to give it balance. All of this nicely juxtaposed against the nutty flavors of the almond and whole wheat pasta. Only 272 calories in a whole heaping cup full and 5 grams of fat.

Original Release Date: August 2, 2008

Nutritional Facts
Servings 5Serving Size 1 Heaping Cup




  • 1 Large Zucchini, Grated
  • 1/2 Medium White Onion, Grated
  • 2 Cloves Garlic, Finely Minced
  • Juice Of 1 Lemon
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1 10 oz. Box Whole Wheat Bow Tie Pasta
  • 1 Tablespoon Light Vegan Butter
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Sea Salt
  • Pepper (to taste)
  • 10 Fresh Basil Leaves, finely shredded
  • 2 Tablespoons Almond Flour or Ground Blanched Slivered Almonds


In a sauce pan place grated zucchini, grated onion, garlic, lemon juice and olive oil. Simmer on medium heat, covered, until they become soft.

Cook pasta according to directions on box. After the pasta is drained add the vegan butter to the warm pasta and let it melt.

Toss together pasta, the cooked zucchini, onion powder, salt, pepper, basil and almond. Serve.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.