Cod Arrabbiata over Zucchini Noodles

Cod Arrabbiata over Zucchini Noodles

Substituting zucchini for pasta cuts the carbs and calories in this delicious recipe for Cod Arrabbiata.


  • 3 tablespoons of olive oil
  • 3 cloves of garlic, chopped
  • heavy pinch of hot pepper flakes or a dried chili
  • 1/2 cup of white wine (I use Pinot Grigio)
  • 28 ounce can of Italian plum tomatoes, crushed by hand
  • 12 ounces of cod filet
  • fresh chopped parsley
  • 1 pound of zucchini noodles


  1. Using a spiralizer, make noodles from 6 medium-large zucchinis. Set aside.
  2. In a large skillet with high sides, add the oil, garlic, and chili, turn the heat on medium and saute for a couple of minutes, or until the garlic starts to become lightly browned, add the wine and allow it to reduce by half.
  3. Add the tomatoes along with a small pinch of salt and pepper, place a lid on and simmer for 20 minutes. 
  4. Add the fish to the sauce, cook on low for about 10 minutes, or until the fish starts to flake easily. Meanwhile, in a large frying pan coated with nonstick spray, sauté the noodles, turning and tossing them constantly until just softened (about 5 minutes).
  5.  Add the noodles to a large pasta bowl, and top with the fish and sauce. Top the dish with the parsley and serve immediately!
Cod Arrabbiata over Zucchini Noodles
Cod Arrabbiata over Zucchini Noodles

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Lesley Wolman

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