15-Minute Zucchini Spaghetti with Rao’s

If you’re looking for a recipe that fits into your health journey, without sacrificing time, you’ve come to the right place. This Zucchini Spaghetti dish comes together in just 15 minutes, and packs a flavorful punch with the perfect amount of heat + zest.


10 minCook

5 minPrep


  • 1 8oz pouch Daring Lemon & Herb Pieces
  • 2 medium zucchinis
  • 2 cups Rao's Homemade Arrabbiata Sauce
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1-2 tablespoons oil (to cook Daring)
  • 1 tablespoon oil (for zucchini noodles)
  • 2 tablespoons vegan parmesan to garnish
  • Salt & pepper to taste

Step 1

Trim and spiralize the zucchini. Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.

Step 2

Heat a frying pan on high heat, then reduce to medium, and drizzle with 1-2 tbsp cooking oil. Sear the Daring Lemon & Herb Plant Chicken Pieces for 2-3 minutes per side. They are done when they have a nice golden-brown color to them.

Step 3

Add olive oil and garlic to a large, deep skillet, and turn to medium heat. When the oil bubbles around the garlic, add in the zucchini noodles.

Step 4

Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch, about 4 to 6 minutes. Do not let the noodles cook any longer, or they may become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. Add salt and pepper to taste.

Step 5

In a medium saucepan over low-medium heat, slowly pour the jar of Rao’s Homemade Arrabbiata Sauce and stir continuously over low heat. Cover sauce and allow to gently simmer until the zucchini noodles are cooked.

Step 6

Add a serving of zucchini noodles to a bowl and top with Rao’s Homemade Arrabbiata Sauce. Then top with Daring Lemon & Herb Pieces, and finish with a sprinkle of vegan parmesan cheese and a squeeze of lemon.

Step 7


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