Anti-Pasta: 5 Creative Ways to Eat Veggie Pastas

We all know that we need to eat more veggies, but it’s hard for many of us to come up with tasty ways to get more of them into our daily routine. A new trend that we love here at DLM is using vegetables as noodles (veggie pastas). That’s right! It’s the perfect way to indulge in those spring and summer pasta dishes to get your pasta fix, but load up on the good stuff, too. These veggie-based noodles are light and can be substituted in any number of traditional pasta recipes. Plus, they have the added bonus of being naturally gluten free, nutrient packed, and lower in calories.

Cooking can be optional with some of the smaller shapes of veggie pastas depending on the desired finish and texture you want. Or, you can briefly steam, sauté, or even roast these specialty cut veggies until just al dente and serve.

So put down that box of pasta and let us help you eat more veggies! Here are a couple of fun ideas for how to prepare our favorite veggie based pastas available right now in our Produce departments.


With these noodles, let the natural flavor of sweet potatoes really shine! Try it cooked and paired with something savory and salty. For Thai style, we love this “pasta” twirled with some chopped peanuts, cilantro, sesame seeds, and shrimp.


We spiralize raw beets, either red or golden, giving this “pasta” a unique twist. Toss the raw noodles in a little fresh lemon juice and pile on top of your favorite Greek yogurt. Finish it off with a tuft of our locally grown microgreens.


Let the sweetness of the butternut squash add a flavor all on its own to your pasta creations. For a main course, try a simple sauté along with fresh mushrooms and baby spinach, topped with a little bacon if you’d like.


These spiralized zucchini come out long and the flavor blends well, making it a great option if you are looking to sneak in some vegetables. Simply sauté briefly in Vera Jane’s Extra-Virgin Olive Oil and top with DLM Original Marinara Sauce and Parmigiano-Reggiano.


We love how these yellow squash noodles have a texture that’s pretty similar to pasta. Sauté and use as a “nest” for simply prepared fish, like seared sea bass, tuna, or halibut. Coat the pasta with Vera Jane’s Extra-Virgin Olive Oil and add in a generous scattering of capers and parsley.