Zucchini Noodle Pasta Primavera Recipes

ZUCCHINI NOODLE PRIMAVERA

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.

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!

ZUCCHINI NOODLE PASTA PRIMAVERA

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.

GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA

Steps:

• Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
• Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
• Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini "pasta" topped with the vegetables.