Ginger Pasta with Zucchini

Try a simple, earthy, and nourishing pasta dish! Try Alicia Silverstone's Ginger Pasta with Zucchini!


  • 8 ounces whole wheat penne
  • 2 pinches of fine sea salt
  • 1/4 block firm tofu, cut into bite-size cubes
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 zucchini, halved lengthwise and thinly sliced
  • Shoyu to taste
  • 1-2 teaspoons ginger juice (grate a 2” piece of ginger, and squeeze out the juice with your fingers)

Bring a large pot of water with a generous pinch of salt to a boil. Cook the pasta according to package directions until al dente; drain and set aside.

Mash the tofu with a fork in a small bowl and set aside.

Heat the oil in a skillet. Add the onion and a pinch of sea salt and sauté until the onion is translucent, about 3 to 4 minutes. Add 1 or 2 tablespoons of water to the pan if the onions begin to stick. Add the zucchini and sauté for 2 to 3 minutes, or until it softens, then add the mashed tofu and shoyu to the skillet. Sauté 2 minutes longer, then stir in the ginger juice and cooked pasta. Toss all the ingredients together over medium heat until the pasta is heated through and all the liquid has been absorbed.

Variation: Use steamed kabocha squash, stir-fried red onion, corn, mushrooms, and umeboshi plum paste in place of the tofu, onion, zucchini, and ginger. It’s great when the squash becomes soft enough to coat the pasta.

For more delicious recipes from Alicia Silverstone, check out "The Kind Diet."