Veggie Pasta with Bell Pepper, Chopped Tomato and Goat Cheese

Are you a pasta fan? Liz and I grew up on pasta, spaghetti, lasagna and everything in between, which lacks nutritional value and is heavy on the carbs. Now that we are older, we can still enjoy pasta by making “veggie noodles” or spaghetti squash. This spiralizer is the best $27 dollar investment I’ve ever made. I spiralize everything from zucchini to cucumber to carrots to sweet potatoes. If you’re a pasta lover but trying to live a healthy lifestyle, this tool is a kitchen must-have! 

Try this healthy swap for pasta ~ spiralized Zucchini & Carrot Noodles! Pair it with bell pepper sauteed in coconut oil and top with chopped tomatoes and crumbled goat cheese. A delicious meal that seems like you’re eating at a 5 star restaurant. 

Veggie Pasta with Bell Pepper, Tomato and Goat Cheese

Serves: 1

Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min


  • 1 tsp coconut oil
  • 1/4 cup chopped bell pepper
  • 2-3 zucchini, spiralized
  • 1 carrot, spiralized
  • 1 chopped roma tomato
  • 1 tbs crumbled goat cheese
  • 1/4 tsp garlic powder
  • salt, to taste


  1. In a medium pan, sauté bell peppers in coconut oil.
  2. Add in zucchini and carrot noodles, then season with salt and garlic.
  3. Sauté for 2-3 minutes, then top with chopped tomato and crumbled goat cheese.
  4. Enjoy!


Servings: 1
Calories: 155
Fat: 7.5 g
Carbs: 17 g
Fiber: 5 g
Protein: 4.5 g
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