Zucchini Cacio e Pepe

This gluten-free take on a classic Italian dish is delicious and nutritious.

Zucchini Cacio e Pepe


  • 2 tbsp butter
  • 4 cups packed spiralized zucchini noodles (about 2 medium zucchini)
  • 1/2 cup frozen shelled edamame
  • 1/4 tsp salt
  • 1/3 cup grated Parmesan cheese, divided
  • 1/2 cup packed baby arugula
  • 2 tsp freshly cracked pepper, divided


  1. Melt butter in large skillet set over medium heat; cook zucchini noodles, edamame and salt for 2 to 3 minutes or until zucchini is slightly softened and edamame is heated through.
  2. Add 1/4 cup Parmesan cheese, arugula and half of the pepper to skillet; cook for 30 to 60 seconds or until well coated. Top with remaining Parmesan and pepper.

Tip: Store-bought spiralized zucchini noodles cut down on prep time. Look for them in the produce section of the supermarket.

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