Fresh Black Bean Spaghetti with Zoodles

Fresh Black Bean Spaghetti With Zoodles #spaghetti #blackbeans #vegan #glutenfree


A few months ago while visiting my sister, she served the most amazing noodles made from zucchini. She spiraled them from a Paderno World Cuisine Plastic Spiral Vegetable Slicer. I had never seen one before and I was instantly enamored.  The world of vegetables was once again changing for me and I knew that this simple piece of equipment would offer some great opportunities for delicious vegan and whole food meals. As soon as I returned home I jumped right on Amazon and ordered one of these little beauties for my very own.  

When my Spiral Vegetable Slicer arrived via UPS I didn’t waste any time and started using it right away. I wasn’t too sure how Tim would take to not having pasta but to my surprise he really enjoyed the raw vegetables. 

Today’s Fresh Black Bean Spaghetti with Zoodles has developed from my more adventurous side. The recipe is gluten free, vegan and uses real food from what I have in my garden at present (except the black beans). I hope you enjoy it. 

Click the following link to purchase Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer.
(affiliate link)


5.0 from 1 reviews
Black Bean Spaghetti with Zoodles
Prep time
Cook time
Total time
Serves: 6
  • 1 medium onion, chopped
  • 1 pkg (8 oz) sliced mushrooms
  • 4 cloves garlic, minced
  • 1 medium sweet red pepper, cut into thin strips
  • 3 cups cooked and drained black beans (or 2 15 oz cans, drained and rinsed)
  • 2 cups chopped tomatoes
  • 1 pint tomato sauce (or 2 15 oz cans)
  • 1 (2¼ oz) can sliced ripe olives, drained
  • 2 tsp fresh basil
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 cup freshly shaved Parmesan cheese
  • 2 medium (8-10 inch) zucchini, spiraled
  1. Add 2 tbsp oil to large saucepan over medium heat.
  2. Add onions, red pepper, garlic and mushrooms. Saute until tender.
  3. Add black beans, chopped tomatoes, tomato sauce, basil, salt and pepper.
  4. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes until tomatoes have softened.
  5. Meanwhile, distribute zoodles (sprialed zucchini) onto serving plates.
  6. Spoon cooked sauce over zoodles and top with Parmesan cheese.
  7. Serve immediately.

Recipe adapted from Southern Living Cookbook: Black Bean Spaghetti

Fresh Black Bean Spaghetti shared with:

The Pink Sprinkle: A Wholesome Bunch * 2 Crochet Hooks: Snickerdoodle Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday  *Living Life and Learning: Bloggers Brags *New Mrs Adventures: Tasty Tuesday’s  *Memories by the Mile: Treasure Box Tuesday *April J Harris: Hearth and Soul * Lou Lou Girls *Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *The McCallum’s Shamrock Patch: PureBlogLove Link Party  *With a Blast: Freedom Fridays *Lydia’s Flexitarian Kitchen: Real Food Fridays *Yum Eating: The Yuck Stops Here


Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Watermelon Lemonade: A favorite Summertime Refreshment

Watermelon Lemonade

The official first day of Summer is June 21st, but I feel the real start is on the weekend of Memorial Day. Families gather for picnics and BBQ’s, and head outdoors for remembrances, parades and camping trips. The weather is inconsequential; rain or shine, it doesn’t matter. We will trek outdoors to enjoy the parade, pitch our tents to sleep under the stars, or fire up the grill. Memorial Day weekend also happens to be my first official day of making Watermelon Lemonade for the year: summertime in all it’s icy cold perfection!

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken. ~James Dent

Watermelon Lemonade: Pure Grace Farms

It doesn’t matter what Season I find myself in, I will swear up and down it is my favorite. Summertime is no exception! The weather is perfect for outdoor activities and a great time for a little fun in the sun. Tim and I love having friends over and our BBQ rarely cools down. Memorial Day was the first grill of the year and I had some of the tastiest “Fall off the Bone Ribs” I have ever eaten (really, no kidding). I gleaned the recipe from Diane at Recipes for our Daily Bread. Those ribs had everyone’s full attention. The icy watermelon lemonade was a perfect accompaniment.

Watermelon Lemonade: Pure Grace Farms

So, this Summer I will do my best to get out and enjoy God’s beautiful creation as often as I’m able. I look forward to creating delicious and tasty delights with His wonderful bounty. Serving up whole foods from the garden and orchard, farmer’s markets, roadside stands…wherever I can find them. Hope you will come along for the ride and enjoy the summer season as much as I do. Now on to the tasty Watermelon Lemonade.

Watermelon Lemonade: Pure Grace Farms

Watermelon Lemonade is a sweet and tart drink that screams summertime conjuring up images of a front porch swing and a cool summer breeze.  All that is lacking is some delicious Cranberry Pecan Chicken Salad Sandwiches, and a plate full of Luscious Lemon Cookies to make it complete!

4.8 from 5 reviews
Watermelon Lemonade: A favorite Summertime Refreshment
Serves: 6-8
  • 1½ - 2 cup sugar (if you like tart lemonade use the lesser amount of sugar)
  • 4 cup water, divided
  • 4 cup cubed seedless watermelon (yeilds 2 cups watermelon juice)
  • 8 Lemons, halved and juiced (2 cups lemon juice)
  • Ice
  1. Place sugar and 2 cups water in medium sauce pan over medium high heat. Stir occasionally until sugar is completely dissolved. Remove from heat. Allow to cool.
  2. In the meantime, place cubed watermelon into blender. Blend on high until liquefied. Strain through fine mesh to separate remaining pulp from juice, pressing on solids to retain as much juice as possible from watermelon pulp. Set aside.
  3. Once sugar water (simple syrup) has cooled completely pour into a large pitcher filled with ice. Add remaining 2 cups water, watermelon juice and lemon juice.
  4. Stir well and serve immediately.

 Watermelon Lemonade shared with:

Ducks n’ a Row: Wonderful Wednesday Blog Hop Designed by BH: Twirl and Take a Bow The Shady Porch: Party on the Porch Foody Schmoody: The Wednesday Roundup  Far from Normal: Wake up Wednesday Place of my Taste: Work it Wednesdays Lambert’s Lately: Create it Thursday Have a Daily Cup of Mrs. Olson: Share your Cup Thursday Making it in the Mountains: Link’n Blogs Momma Lew: Pin it Party SITSgirls linky Living Well Spending Less: Thrifty Thursday Happy and Blessed Home: Family Fun Friday Juggling Real Food and Real Life: Let’s Get Real The Kitchen Chopper: The Weekend Social In the Kitchen with Jennie: Foodie Friend Friday Coffee with us 3: Pretty Pintastic Yesterfood: Summer BBQ Party My Pinterventures: Merry Monday Linky Party  Meatloaf and Melodrama: Snickerdoodle Sunday Creative K Kids: Bloggers Brag Cherished Handmade Treasures: Creative Corner Hop Yesterfood: Treasure Box Tuesday Creative K Kids: Tasty Tuesdays  Oh My Heartsie Girl: What I Made Wordless Wednesday The 21st Century Housewife: Hearth and Soul Tuesday Blog Hop Lou Lou Girls: Lou Lou Girls Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party Jordan’s Onion: Thank Goodness It’s Thursday Create with Joy: Friendship Friday Create with Joy: Inspire me Monday’s The Happy Housie: Summer Celebration Homestead Lady: Green Thumb Thursday Satori Design for Living: Our Sunday Best Showcase Mrs Tee love life and Laughter: Mommy Blog Hop The Happy Scraps: Creative Exchange link party  *The Pin Junkie: Friday Link Party *Detours in Life: Tickle Me Tuesday *Krystals Kitsch: Foodie Friday

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”