ZUCCHINI NOODLE PRIMAVERA RECIPES
ZUCCHINI NOODLE PRIMAVERA RECIPE | EATINGWELL
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
Total Time 20 minutes
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, CarbohydrateContent 19.9 g, CholesterolContent 42.7 mg, FatContent 22.2 g, FiberContent 5 g, ProteinContent 9.4 g, SaturatedFatContent 10 g, SodiumContent 374.6 mg, SugarContent 9.7 g
ZUCCHINI PASTA PRIMAVERA RECIPE | MARTHA STEWART
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 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.
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