Zucchini Noodle Primavera
Light, refreshing, and full of seasonal charm, this zucchini noodle primavera brings all the joy of pasta without the heaviness. Tossed in a bright lemon-garlic sauce with crisp vegetables, it is a delightful low-carb meal for any weeknight.
- Prep time: 18 minutes
- Cook time: 23 minutes
- Total time: 41 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, small
- 1 yellow bell pepper, julienned
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 0.25 cup vegetable broth
- 0.5 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Spiralize the zucchini into long noodles and set aside on paper towels to drain excess moisture.
- Heat olive oil in a large skillet over medium heat.
- Sauté the broccoli and bell pepper for 3-4 minutes until slightly tender.
- Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Toss in the cherry tomatoes and cook for 2 minutes until they begin to soften.
- Add the zucchini noodles and vegetable broth, tossing gently for 2-3 minutes until just tender.
- Remove from heat, stir in the lemon juice, parmesan, and fresh basil before serving.
Tips
- Do not overcook the zucchini noodles or they will become watery and mushy.
- Use a paper towel to pat dry your spiralized noodles before cooking to keep the dish from becoming soupy.
- Add the parmesan cheese at the very end to ensure it coats the noodles evenly.
Frequently Asked Questions
Can I use other vegetables?
Yes, asparagus, snap peas, or mushrooms are excellent additions to this primavera.
How do I prevent watery noodles?
Salting the noodles for 10 minutes and patting them dry before cooking is the best way to remove excess moisture.
Is this recipe strictly gluten-free?
Yes, all ingredients used are naturally gluten-free.