Zucchini Pasta with Brussel Sprouts, Pine Nuts, Bread Crumbs
Cook Time
15 mins
Total Time
15 mins
Servings: 2 -3
Author: Posh Journal
  • 1/4 cup olive oil or coconut oil such as NUTIVA
  • 4-6 cloves garlic or DOROT frozen garlic
  • optional: 1-2 shallots
  • 3 cups brussels sprouts quartered or thinly sliced
  • 1 cup panko bread crumb
  • 1 pint tomatoes. halves
  • 3 cups spiraled zucchini raw
  • 1/3 pine nuts
  • Salt/Pepper to taste
  • Lemon for serving
  1. In a medium skillet over medium-high heat, heat up the oil then add garlic and shallots. Cool until fragrant.
  2. Stir in the brussels sprouts and cook until they soften (for about 2-3 minutes).
  3. Add Panko bread crumbs and cook until golden/crisp (for about 2-3 minutes)
  4. Add tomatoes and cook until tomatoes burst
  5. Add pine nuts and mix in with a quick stir
  6. Spiralize zucchini noodles and add them to skillet, then season with salt/pepper and cook until softened.
  7. (optional): Serve with lemon juice