Summer Veggie Whole-Wheat and Zucchini Spaghetti
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Serves: 4-6
This part whole-wheat, part zoodle pasta, is full of perfectly grilled summer veggies, brown butter, and low-fat feta cheese. It's full of flavor and filling, but healthy at the same time. A win-win!
  • 1 tsp. olive oil
  • 1 pint cherry tomatoes
  • 3 ears of corn
  • ⅓ lb whole-wheat spaghetti
  • 1½ lbs. zucchini
  • 6 Tlbs. unsalted butter
  • 1 large garlic clove, minced
  • 1 tsp. salt, divided
  • ⅛ tsp. pepper
  • 6 ounces crumbled light feta cheese (I used Trader Joe's)
  1. Heat a grill or grill pan to a medium-high heat. Fill a large saucepan with water and bring to a rolling boil. Season liberally with salt. It should taste like the sea.
  2. Toss cherry tomatoes with olive oil. Sprinkle with salt and pepper.
  3. Place corn and cherry tomatoes on the grill. (If tomatoes are too small and will fall through the grates, place a piece of foil on the grill and cook them on that.). Grill corn until bright yellow and slightly charred, about 10 minutes. Grill tomatoes until starting to burst, about 7-8 minutes. Remove from grill and cut corn off the cob.
  4. While the veggies grill, add pasta to the boiling water. Cook until aldente, about 10 minutes. While the pasta cooks, cut both ends off all the zucchini. Use a spiralizer to make spaghetti noodles. Make sure to cut every 12 inches or so, so you don't have one long noodle.
  5. Once the pasta is done cooking, remove with tongs, and transfer to a colander. Reserve about ½ cup of the cooking liquid.
  6. Dry the pan out, and place back on the stove. Heat to a medium-high. Add butter. Once butter begins to melt and brown, swirl pan. Swirl until the butter is a deep golden brown and smells nutty, about 1-2 minutes. Add zucchini noodles, garlic and ½ tsp salt. Toss until noodles are slightly wilted, about 3 minutes. Add spaghetti, remaining salt, and pepper. Toss until noodles are softened and cooked, about 2 minutes.
  7. Add tomatoes, corn, and ¾ of the feta cheese. Toss until cheese starts to melt, but is still crumbled. If needed, add some pasta water to moisten the pasta.
  8. Season to taste with salt and pepper, and garnish with remaining feta.
*Recipe requires a spiralizer. If you do not want to make zoodles, you can just use all whole-wheat pasta, 1 lb.)
Recipe by Cooking for Keeps at