Gluten Free 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.

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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