Best Zucchini Pasta Primavera Recipes

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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.

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS



Pasta Primavera With Kale, Zucchini, and Carrots image

This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.

Provided by yogi.chanh

Categories     Vegan

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2-1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Steps:

  • Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
  • In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
  • Add crushed tomatoes, then carrots and kale.
  • Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
  • Start on the zucchini. Preheat oven to 350 degrees.
  • Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
  • Add fresh herbs to red sauce, and let it cook for another 15 minutes.
  • Finish primavera sauce with cream and add salt to taste.
  • Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

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

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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