That Zucchini Spaghetti Stanley Tucci Loves

Zucchini Spaghetti Stanley Tucci Loves. It’s a healthy yet delicious pasta dish that’s perfect for a quick and easy weeknight meal. Made with spiralized zucchini, crushed tomatoes, garlic, and herbs, this dish is packed with flavor and nutrients. Gluten-free spaghetti option available. Try this zucchini spaghetti today.

Calling all zucchini enthusiasts and movie buffs! If you’re looking for a taste of the big screen, look no further. Join me today as we delve into the delectable recipe for “That Zucchini Spaghetti Stanley Tucci Loves” from the culinary masterpiece, “Stanley Tucci: Searching for Italy.” Whether you’re a seasoned chef or just starting your kitchen adventures, let’s explore this dish that’s sure to impress your taste buds and ignite your inner foodie!

Ready Time

35 mins


5 servings


  • 3 Zucchini
  • 3 Tablespoons Olive Oil
  • 1 Garlic Clove
  • 1 Can crushed tomatoes
  • 1/2 lb Dried Rigatoni
  • 2 oz Pecorino-romano cheese
  • 2 Tablespoons chopped parsley
  • Salt and Pepper


To begin, spiralize your zucchini into thin ribbons using a spiralizer or a fork. Heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté until fragrant.

Pour in crushed tomatoes and let them simmer for a few minutes to enhance their flavor. While the sauce simmers, bring a pot of salted water to a boil.

Add dried rigatoni pasta and cook according to the package directions.

Drain the pasta and reserve a cup of the cooking water. Add the zucchini ribbons to the skillet with the sauce.

Stir gently to coat them in the flavorful sauce.

Continue cooking for a few minutes, or until the zucchini is tender yet still has a slight crunch. Incorporate the cooked rigatoni into the skillet and mix well.

If the sauce becomes too thick, gradually add reserved pasta water to thin it out.

Season with salt and pepper to taste. Finally, remove the skillet from heat and stir in freshly chopped parsley.

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Serve the zucchini spaghetti immediately, topped with freshly grated Pecorino-Romano cheese for a burst of savory richness.


  • Zucchini spaghetti can also be made with a vegetable peeler by slicing the zucchini into long, thin ribbons.
  • For a spicier dish, add a pinch of red pepper flakes to the sauce.
  • Feel free to customize the dish with your favorite herbs, such as basil or oregano.
  • Leftover zucchini spaghetti can be stored in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through.

Nutrional Value

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Sodium: 600mg
  • Carbohydrates: 45g
  • Fiber: 6g
  • Sugar: 10g
  • Protein: 15g
That Zucchini Spaghetti Stanley Tucci Loves
That Zucchini Spaghetti Stanley Tucci Loves

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