Broccoli Zucchini Pasta Recipes

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PASTA PRIMAVERA



Pasta Primavera image

This twenty minute Pasta Primavera is packed with fresh vegetables tossed in a creamy lemon garlic sauce, Easy to make with any veggies and delicious!

Provided by Kristen McCaffrey

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 14

8 oz. penne pasta (or whole wheat, chickpea, etc)
2 tbsp olive oil
1 shallot, sliced thin
1 carrot, sliced thin
2 cups broccoli florets, cut small
1 red bell pepper, sliced thin
1 zucchini, sliced
4 garlic cloves, minced
1 cup cherry tomatoes, halved
1 tbsp Italian seasoning
2 tbsp lemon juice (more to taste)
1/2 lemon, zest
1/2 cup shredded parmesan cheese
2 tbsp fresh basil, chopped

Steps:

  • Cook pasta in salted water according to package directions. Drain the pasta and set it aside. Save about 1/2 cup of pasta cooking liquid for the sauce.
  • While pasta is cooking, heat the olive oil over medium high heat in a large skillet. Add the shallots, carrots, broccoli, and red bell pepper. Cook for about 5-6 minutes until beginning to soften. Add the zucchini and cook for 3-4 more minutes. The vegetables should be just tender-crisp.
  • Add the cherry tomatoes, minced garlic, Italian seasoning, lemon juice, and lemon zest. Cook for 2 minutes. Season well with salt and pepper.
  • Add the vegetables to the cooked pasta. Stir in the Parmesan cheese and about ¼ cup of pasta cooking liquid. Stir to form a creamy sauce. If needed, add more pasta cooking liquid to the sauce, up to about 1/2 cup.
  • Top with fresh basil and additional parmesan cheese if desired.

Nutrition Facts : ServingSize 2 cups, Calories 391 cal, Carbohydrate 59 g, Fat 12 g, Protein 16 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 268 mg, Sugar 10 g

BROCCOLI & ZUCCHINI PASTA RECIPE



Broccoli & Zucchini Pasta Recipe image

Provided by á-3671

Number Of Ingredients 9

1 head broccoli, separated into florets
1 (8 ounces) package spaghetti or ziti
5 cloves fresh garlic
1 zucchini cut into 1/2" cubes
1/4 cup olive oil
1 tsp dried oregano
salt & pepper to taste
1/4 cup butter or margarine
1/2 cup Parmesan cheese

Steps:

  • Steam broccoli in a small amount of water or in a steam basket until crisp - tender, about 7 minutes. Meanwhile, cook spaghetti. Make a sauce by stir frying garlic and zucchini in oil until zucchini is barley tender. Add oregano, salt and pepper. Melt butter into sauce, then add broccoli. Toss sauce with spaghetti and sprinkle with Parmesan cheese. Serve immediately.

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI



Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
  • Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

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