Arribbiata with Zucchini Noodles

 I'm wrapping up #FarmersMarketWeek with a new spin on one of my favorite dishes, arribbiata. The word means angry in Italian, but I promise you won't be mad at this dish!  The recipe comes from one of my awesome fellow Taste of Home Volunteer Field Editors, Courtney Stultz. 

I did make one change to her recipe.  Since it's tomato season here, I didn't use the canned tomatoes as called for.  For yesterday's recipe, Smoky Grilled Corn Salsa, I had to grill up tomatoes, so I just did a bunch of extra to use in this.  I loved the extra flavor that bit of char gave them.

This recipe also gave me an excuse to break the spiralizer out of the box that my guys gave me for Christmas two years ago.  I kept saying I was going to get to making something with it, and somehow never did.  Now I just want to spiralize everything, it's so much fun! 

I'm just going to put this out there- zucchini is not pasta.  It's not going to have the same texture as pasta, or taste like pasta.  But it is delicious, especially when you pair it with a flavorful sauce like this one. 

Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event! And thanks to all of the other bloggers for sharing their recipes, be sure to go and see what they've made by clicking the links down below. I know I've pinned a ton of stuff to try!

Arribiata with Zucchini Noodles



  • 1 pound lean ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 can petite diced tomatoes (14-1/2 ounces) undrained
  • 1/4 cup dry red wine or beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (1/2 to 1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 large zucchini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Chopped fresh parsley, optional


How to cook Arribiata with Zucchini Noodles

  1. In a large saucepan, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes, stirring occasionally.
  2. For noodles, trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.
  3. Source:
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zoodles, pasta, sauce
vegetables, main dishes,
Created using The Recipes Generator

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes

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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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