Garlic and olive zucchini pasta

Simple and light flavors after my big mass of Indian eating is a true delight right now. After that Korma a couple days ago, the thought of rich flavors and foods are so unappealing. This was very fun and simple to make. I think the olive flavor got really intensified after using both olives and olive oil!

I love making zucchini noodles, there’s something so calming and satisfying about the act. However, it becomes truly frustrating when you get a big hunk of a zucchini that does not fit within the handheld spiralizer thus dashing my perfect zucchini noodle dreams.

The little bit of wine in this recipe adds a bright flavor to the dish which I think really complements the olive and garlic base. Surprising, “frying” the olives really draws out much of their flavor.

I hope you enjoy this as much as I did.


Garlic and olive zucchini pasta


  • 3-4 zucchinis, spiralized
  • 1/4 cup chopped green olives
  • 1/4 cup dry white wine
  • 2 large garlic cloves, smashed and finely minced
  • black pepper
  • salt
  • olive oil


  1. heat some oil in a pan so that it gets very hot, then add in garlic and olives, stirring until garlic begins to turn golden brown
  2. de-glaze pan with white wine and add in zucchini along with a pinch of salt. Allow to cook covered for about 1-2 minutes so that the zucchini becomes just a bit soft.
  3. then uncover and add in some freshly cracked black pepper and more salt if necessary. stir until desired texture is reached
  4. serve hot and enjoy


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