Packing Zucchini Pasta for Lunch

Hopefully, you’re going to notice the picture quality to get better on Inspiralized. I’m working on it everyday, with help from my kind boyfriend. It’s a learning process, so bare with me! Over the weekend, I spent a small fortune on “staging” items for my photo “shoots.” I’m happy to debut some of these cute little napkins, bowls and plates on today’s post! Sorry for the girl rant, dudes – patterned tablecloths get my heart racing, I can’t help it.


How BORED are you of salads for lunch? Gone to Chipotle too many times? Might go crazy if you have one more turkey sandwich? Inspiralized has the perfect cure – zucchini pasta for lunch! Don’t fret, I will equip you with great lunch-appropriate recipes throughout this blog (see recipe below for Feta Basil Lemon Vinaigrette Cucumber Pasta with Kalamata Olives, Corn, Avocado, Walnuts and Grilled Chicken).

Cucumbers are a GREAT option for spiralized vegetable pasta. Cucumbers are so light and refreshing – one cucumber is about 45 calories, depending on the size. Topped with the right sauce/vinaigrette and you have yourself the perfect lunch meal. For example, use Monday’s post on Sesame Ginger Peanut Noodles – make a big batch on a Sunday, place in the refrigerator and eat them for lunch!

Packing Zucchini Pasta for Lunch

Zucchini pasta will revolutionize your packed lunch! Leftovers are easy to pack (just like regular pasta and noodles) and can be microwaved. Instead of leftovers, take a Sunday to make the preparations for a week of zucchini pasta joy! Spiralize a few zucchinis, place in a container and do the same with a protein such as chicken, quinoa, or beans. Cook some vegetables. The night before your workday, combine everything in tupperware (get creative – throw on raisins, nuts, sunflower seeds, olives, avocado, canned artichokes, anything!)  and pour your sauce/vinaigrette into a smaller container. Throw in a bag and you’re all set! It may take an hour for all of the preparations on a Sunday night, but the satisfaction all week will prevail. Your friends coming back from the salad bar will be envious. Make sure to tell them where you got your spiralized inspiration – Inspiralized!

Here’s an example for you to start.

Creamy Feta Basil Lemon Cucumber Pasta with Kalamata Olives, Avocado, Corn, Walnuts and Grilled Chicken 

Servings: 2
Time to prepare: 10 minutes
Time to cook: 10 minutes


For the Vinaigrette

  • 3 tbsp basil, chopped
  • 1/2 cup feta
  • 1 shallot, chopped
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 small garlic clove, minced

For the rest

  • 10 Kalamata olives, pitted and halved
  • 1 ear of corn
  • 1.5 large cucumbers, Inspiralized (into ribbons)
  • 1 avocado, insides cubed
  • 1/2 cup of walnuts
  • 2 chicken breasts, grilled


NOTE: I grilled my chicken in a George Forman grill.

Because cucumber is almost 95% water, it is a little, well, watery when spiralized. Simply place a paper towel or two down, place on the cucumber pasta, and press a paper towel or two on top until most of the moisture is absorbed.




Place a small saucepan on high heat and place in enough water to cover 1 ear of corn. Place in corn (halve first) and bring to a boil. Cook for about 3 minutes or until corn turns a brighter yellow and can pierce more easily with a fork. Place in a colander to drain and then shave off kernels in a bowl, using a knife. Set aside.


In a food processor, combine all ingredients and pulse until creamy. Place the “dried” cucumber pasta in a bowl, add vinaigrette and mix thoroughly to combine. Plate onto two dishes.


Top with “the rest”, some of the remaining creamy vinaigrette and enjoy… and I had leftovers and packed them away for lunch… see? You’ll never have a boring salad again after you’ve been Inspiralized!







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