Gluten Free Zucchini Pasta Primavera Recipes
ZUCCHINI NOODLE PASTA PRIMAVERA
Zucchini Noodle Pasta Primavera! This vegan, gluten-free, grain-free dish is so delicious! If you want a healthy, vegetable filled dinner, you've gotta try this.
Provided by Alex Caspero
Categories dinner
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 170 calories, Sodium 100 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 3 g
GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA
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
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
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