Zucchini Pasta Primavera Recipes

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ZUCCHINI NOODLE PASTA PRIMAVERA



Zucchini Noodle Pasta Primavera image

Provided by Cathy Trochelman

Categories     Main Dishes

Time 40m

Number Of Ingredients 18

2 tablespoons olive oil
1 cup sliced red pepper
1 cup sliced yellow pepper
1 cup broccoli florets
1 cup chopped asparagus
1/2 cup matchstick carrots
1/2 cup sliced red onion
6 small zucchini, about 6-8 cups spiralized
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons salted butter
2 cloves garlic, minced
1 cup chicken broth
zest of 1 lemon
1/2 cup heavy cream
1/4 cup chopped basil
1/2 cup Parmesan cheese
fresh parsley, to taste

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



Zucchini Pasta Primavera image

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

1 pint halved cherry tomatoes
2 tablespoons capers
1 thinly sliced garlic clove
Pinch of red-pepper flakes
3 tablespoons extra-virgin olive oil
1 large zucchini
Toasted pine nuts
Grated Parmesan
Fresh basil

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.

GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA



Gluten-Free Zucchini Pasta Primavera image

Pasta primavera is Italian for springtime pasta, with a focus on bountiful spring veggies. Rather than being light, most versions of pasta primavera include a rich cream and Parmesan sauce over pasta - no one's definition of healthful! Replace the pasta with zucchini "noodles" and create a "cream" sauce made of cashew butter to transform this dish into a slimmer, sexier version of its former self.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 cups fresh or frozen broccoli florets
3 tablespoons olive oil
3/4 cup 1/4-inch-thick half-moon slices onion
4 cloves garlic, minced
2 cups 1/4-inch-thick sliced white mushrooms
1 cup 1/4-inch-thick sliced carrots
1 cup 1/4-inch-thick sliced red bell peppers
1 cup unsalted chicken broth
3 tablespoons cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
1 pound zucchini, cut into long strands with a julienne peeler or mandolin

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.

Nutrition Facts : Calories 236 calorie, Fat 16.8 grams, SaturatedFat 2.7 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 18.7 grams, Fiber 5.3 grams, Protein 7 grams, Sugar 7.3 grams

ZUCCHINI NOODLE PRIMAVERA



Zucchini Noodle Primavera image

Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more pecorino cheese and freshly ground pepper.

Provided by Janis M. Krauss-krieger

Categories     Fruits and Vegetables     Vegetables     Squash

Time 54m

Yield 2

Number Of Ingredients 11

1 zucchini, or more to taste
1 teaspoon salt, or as needed
¼ cup olive oil
1 small onion, thinly sliced lengthwise
½ red bell pepper, cut into matchstick-sized pieces
1 cup yellow grape tomatoes
½ teaspoon garlic powder
2 tablespoons milk, or more to taste
½ cup grated pecorino cheese
½ teaspoon ground black pepper
½ teaspoon dried oregano

Steps:

  • Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
  • Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
  • Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 12.3 g, Cholesterol 21.2 mg, Fat 33.8 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 8 g, Sodium 1545.2 mg, Sugar 4.6 g

GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA



Gluten-Free Zucchini Pasta Primavera image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Pasta primavera is Italian for springtime pasta, with a focus on bountiful spring veggies. Rather than being light, most versions of pasta primavera include a rich cream and Parmesan sauce over pasta - no one's definition of healthful! Replace the pasta with zucchini "noodles" and create a "cream" sauce made of cashew butter to transform this dish into a slimmer, sexier version of its former self.

Provided by Turner Broadcasting

Categories     Vegetable

Time 45m

Yield 4

Number Of Ingredients 13

2 cups broccoli florets
3 tablespoons olive oil
3/4 cup sliced onion
4 garlic cloves, minced
2 cups sliced white mushrooms
1 cup sliced carrot
1 cup sliced red bell pepper
1 cup unsalted chicken stock
3 tablespoons smooth cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
sea salt & freshly ground black pepper
1 lb zucchini, cut into long strands

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.

Nutrition Facts : Calories 178.6, Fat 11.4, SaturatedFat 1.7, Sodium 78.1, Carbohydrate 16.6, Fiber 3.8, Sugar 8.1, Protein 6

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