Spring Herbs and Greens Pasta

Our Spring Herbs and Greens Pasta recipe isn’t actually made from pasta.

It’s made from slicing zucchini into noodles (zoodles) which is most easily accomplished with a vegetable spiralizer, but can also be accomplished carefully with a knife or vegetable peeler. This Paleo pasta salad recipe gets a fresh flavor from fresh spring herbs, but dried herbs could also be used in a pinch.

If you liked our Spring Herbs and Greens Pasta recipe, try our Spaghetti Squash Pasta Salad recipe next time.

Looking for even more delicious Paleo Side Dishes and Vegetables Recipes? Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Spring Herbs and Greens Pasta
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Spring Herbs and Greens Pasta

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 137

carbohydrate 8g

protein 4g

fat 11g

saturated fat 3g

sodium 97mg

potassium 539mg

fiber 3g

sugar 5g


  • 4 cup(s) spinach washed
  • 4 medium zucchini spiralized
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) onion powder
  • 1/8 teaspoon(s) sea salt
  • 1/8 teaspoon(s) black pepper
  • 3 tablespoon(s) herbs parsley, chives, fennel - fresh
  • 1 tablespoon(s) ghee or coconut oil
  • 2 large tomato(es) chopped


  1. In a medium sauce pan, combine the spinach with 1/2 cup of water. Cook on medium heat, covered, for 3-5 minutes or until spinach wilts and softens. Remove the spinach from the pan and place in a separate bowl.
  2. In the medium sauce pan, cook the spiralized zucchini in 1-2 cups of water until soft, about 5-8 minutes. Remove from heat.
  3. Puree the spinach in a food processor with the olive oil, the garlic powder, onion powder, and just a pinch of sea salt and black pepper.
  4. In a medium skillet, mix the pureed spinach with the zucchini pasta, herbs, and ghee. Cook on medium-low heat until the mixture is warm, stirring together.
  5. Serve topped with raw tomatoes.