Ginger Zucchini & Tomato Seafood Pasta with Tofu Shirataki Noodles recipe

This amazing Ginger Zucchini & Tomato Seafood Pasta with Tofu Shirataki Noodles recipe I found at and I love it. It's so delicious and healthy in the same time. I hope you like it.


  • 1  8 oz. package of Tofu Shirataki Noodles, follow instructions on package
  • ¼ lb whole wheat spaghetti, cooked
  • 1 lb bag of TJ’s frozen seafood blend, defrosted and patted dry
  • 3 medium zucchinis, cubed
  • 2 ribs of celery, sliced
  • 3 green onions, chopped (some reserved for garnish)
  • 1 15.9 oz can of diced tomatoes, drained
  • 1 medium tomato, coarsely chopped
  • 1 tsp garlic, grated (about 2-3 cloves)
  • 2 tsp fresh ginger, grated
  • 1 Tbsp olive oil
  • pinch of red pepper flake
  • juice of half a lemon
  • Salt and pepper, to taste


  • Add olive oil to a large skillet and let heat up for about a minute. Place the garlic and ginger in the pan and allow to infuse for about a minute, over medium-high heat, making sure the garlic doesn’t burn. Then, add the zucchini, celery, green onions, tomatoes (canned and fresh), and salt, pepper and red pepper flakes to taste. Allow for the veggie mix to cook down and soften, for about 8-10 minutes.
  • Meanwhile, prepare both the whole wheat spaghetti and the tofu shirataki noodles, according to their packages.
  • Once the seafood blend is defrosted, spread the mix on paper towels to pat it dry. After, be sure to lightly season with salt and pepper. Then, add to the veggie mix, along with the juice of half a lemon. Cook for another 3-5 minutes, until the seafood (shrimp, scallops, calamari) is just cooked through. Be careful to not overcook, otherwise it will get tough and the calamari will turn to rubberbands.
  • Mix both types noodles together; place about 1/4 of the noodle mixture on a dish and spoon a heap of the veggie-seafood mix, on top. Garnish with green onions and enjoy!