ZUCCHINI NOODLE PASTA PRIMAVERA
Steps:
- In a small saucepan, melt the butter and add the minced garlic. Sauté until the garlic is fragrant, about 2 minutes.
- Add the chicken broth and lemon zest. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half. Remove from heat.
- In a large skillet on medium heat, heat 2 tablespoons of olive oil. Add the sliced peppers, broccoli, asparagus, carrots, red onion, salt and pepper. Sauté 3-5 minutes or until al dente. Add the zucchini noodles and sauté 2-3 minutes more. Remove from heat.
- Temper the heavy cream by adding 1 teaspoon of the broth mixture at a time to the cream. Once the cream is warm, stir it into the sauce.
- Pour the sauce over the vegetables in the skillet and stir to coat.
- Garnish with fresh herbs and Parmesan cheese. Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 542 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ZUCCHINI PASTA PRIMAVERA
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.
- Saute tomatoes, capers, garlic, and a pinch of red-pepper flakes in olive oil for 1 minute over medium-high; add "noodles.". Cook, tossing, 1 to 2 minutes. Sprinkle with pine nuts, Parmesan, and basil.
ZUCCHINI NOODLE PASTA PRIMAVERA
Zucchini Noodle Pasta Primavera! This vegan, gluten-free, grain-free dish is so delicious! If you want a healthy, vegetable filled dinner, you've gotta try this.
Provided by Alex Caspero
Categories dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, heat the olive oil. Saute the garlic for 1-2 minutes until fragrant. Add the carrot and bell pepper noodles, broccoli and cherry tomatoes and stir gently. Allow to cook for 3-4 minutes until the noodles begin to become tender. Season and salt/pepper.
- Add the zucchini and yellow squash noodles. Toss everything together and cook for another 3-4 minutes. Add the red pepper flakes and season again with salt and pepper.
- Remove from the heat. Add in the basil and Parmesan (if using), toss one last time and serve.
Nutrition Facts : ServingSize 1 serving, Calories 170 calories, Sodium 100 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 3 g
ZUCCHINI NOODLE PRIMAVERA
This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.
Provided by Karen Rankin
Categories Healthy Zucchini Noodle Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Melt butter in a small saucepan over medium-high heat. Add flour; whisk until smooth. Add half-and-half; cook, whisking constantly, until the mixture starts to thicken. Add pesto; whisk until combined. Remove from heat; set aside.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, garlic and salt; cook, stirring occasionally, until the tomatoes burst and the garlic is fragrant, 3 to 4 minutes. Add broccoli, bell pepper, carrots and the pesto mixture; cook, stirring occasionally, until the broccoli softens, about 4 minutes. Add zucchini noodles; toss gently to combine. Cook, gently tossing constantly, until the mixture is hot and the zoodles are coated with sauce, about 2 minutes. Divide evenly among 4 bowls; top with Parmesan and basil.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 19.9 g, Cholesterol 42.7 mg, Fat 22.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 10 g, Sodium 374.6 mg, Sugar 9.7 g
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