Try this Zucchini Pasta Primavera recipe, or contribute your own.
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes halved
- 1 tablespoon extra virgin olive oil
- 3 teaspoons minced garlic
- 2 tablespoons freshly chopped parsley
- 2 medium zucchinis blade c
- 1.5 cup broccoli florets
- 1/4 teaspoon red pepper flakes (or just a pinch)
- 1/2 small red onion peeled thinly sliced
- 1/2 cup defrosted green peas
- 1 bell pepper seeds and top removed thinly sliced
- 2 medium carrots peeled and then shaved with a vegetable pe
- 1/2 cup grated parmesan cheese + more to garnish
- Carbohydrate 15.0654625081562 g
- Cholesterol 0 mg
- Fat 2.74175770982429 g
- Fiber 4.16671961481953 g
- Protein 4.30788113568625 g
- Saturated Fat 0.36027289901539 g
- Serving Size 1 1 Serving (229g)
- Sodium 70.4011997730585 mg
- Sugar 10.8987428933367 g
- Trans Fat 0.457247735033602 g
- Calories 90 calories
Step-by-step
- Bring a medium pot filled halfway with lightly salted water to a boil. Once boiling, add in the broccoli and cook for 2 minutes or until tender but still crunchy. Drain into a colander, pat dry and set aside.
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and onions. Cook the onions for 2-3 minutes or until translucent. Then, add in the tomatoes, green peas and bell pepper and season with salt and pepper. Cook for about 3 minutes or until the bell pepper softens.
- Add in the zucchini noodles, carrot shavings, lemon juice and parsley and toss for 2-3 minutes or until the zucchini noodles are al dente.
- Add in the broccoli and parmesan cheese and toss completely to spread the cheese.
- Plate into bowls and top with additional parmesan cheese, to garnish.
Swapping standard wheat pasta for spiralized summer squash drastically alters the moisture content of the finished dish, requiring careful heat management to prevent a watery result. Utilizing whatever crisp vegetables languish in the crisper drawer keeps grocery costs minimal while yielding a vibrant meal. Strategic handling of leftover components ensures that next-day lunches maintain structural integrity without turning into mush.
- Store leftover vegetable medleys in an airtight glass container for up to three days, but keep extra cheese separate until reheating.
- Reheat portions in a wide skillet over medium-high heat for precisely ninety seconds to evaporate excess moisture released during refrigeration without overcooking the tender green elements.
- Substitute nutritional yeast at a 1:1 ratio for the dairy cheese when catering to plant-based diets.
Proper storage prevents soggy textures by allowing trapped condensation to dissipate before sealing the container. Reheating directly in a hot pan rather than a microwave revives the distinct crunch of the shaved carrots and broccoli florets.
