Zoodles and spaghetti in burnt pine nut butter

by | Sep 1, 2017 | Food and cooking, Lifestyle

Zoodles and spaghetti in burnt pine nut butter

by | Sep 1, 2017 | Food and cooking, Lifestyle

So I promised that I would put in some of my favourite “Quick-and-easy” recipes for when you have a wailing child attached to each leg and about 20 min to get dinner on the table.

This is one of my favourites.  Simple, clean flavours with vegies in for the kids.

Now, my kids – like most, are not that keen on vegies.  They WILL however eat zoodles (maybe because they are more fun to eat than chunks of zucchini) and this is a recipe they really like and I make a lot.  If you hate zucchini, you can of course just leave the zoodles out… but I reckon it is yummier with zoodles in.

With spiralising the zucchini – I did a bit of research and there are heaps of gadgets out there that can do the job.  There was an impressive, heavy, table top one I saw at Wheel & Barrow that cost about $90 I think, and would have taken up a fair bit of space in cupboard AND on the bench.  I settled for a $9.95, hand held spiraliser that I think I bought from either Matchbox or Robins Kitchen.  In any case, you can get them at pretty much ANY decent kitchen store for anywhere between $10-$15.  It does the trick.



300-400g fresh spaghetti (you can buy fresh or dried – I just like fresh better, and no – I never actually EVER make my own pasta; can’t be bothered/who has time for that?!)

85g of butter (you can use olive oil instead, but butter is yummier)

80g (small packet/ about 0.5 cup) of pine nuts

1-2 medium sized zucchinis – spiralised

Sea salt and freshly ground black pepper

Freshly grated parmesan (again, you can use the pre-shredded stuff – I just don’t think it tastes as nice)

+/- 200g of fried, diced bacon OR a couple of bits of proscuitto pan fried until crispy for the garnish


  1. Cook the pasta until al dente.  Add zoodles for the last 1-2 min of the boil and then drain (reserve a little of the pasta liquid – this can be used to loosen up your pasta if it gets a bit dry later)
  2. Met the butter in a big fry pan (I use my wok) and add the pine nuts – toss until golden (if you are using  bacon – cook the bacon first, before adding pine nuts)
  3. Add the pasta/zoodles to the pine nuts
  4. Add pepper and sea salt and toss through hot pasta/pine nut mix
  5. Finish with parmesan (and crispy proscuitto) and serve immediately


Try it – it is totally yummy and SOOOOOO easy.

Hope your kids like it as much as mine do, and if they don’t – at least you will!

Please leave me a comment if you try it/like it and SHARE, SHARE, SHARE away on Facebook and/or Instagram

xx Dr Megs

PS   You can follow me on Instagram if you like – I am    “DrMeggsieCooks”


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About Dr Megs

About Dr Megs

Megan is a Brisbane and Ipswich-based paediatrician in public and private practice, and mum to two small children. You can usually find her working hard in private practice at Paeds in a Pod North Lakes and Greenslopes, and in public practice at Ipswich Hospital.

PLEASE NOTE: This blog is written for the purpose of providing GENERAL advice about common children's health topics (and of course recipes). It is NOT a substitute for a proper medical assessment and examination by a qualified physician. If your child is unwell, seek medical and attention and advice in person.