Zucchini Noodle Pasta Primavera Food

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

Pasta Primavera With Kale, Zucchini, and Carrots image

This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.

Provided by yogi.chanh

Categories Vegan

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2-1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Steps:

Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
Add crushed tomatoes, then carrots and kale.
Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
Start on the zucchini. Preheat oven to 350 degrees.
Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
Add fresh herbs to red sauce, and let it cook for another 15 minutes.
Finish primavera sauce with cream and add salt to taste.
Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

ZUCCHINI NOODLE PRIMAVERA

Zucchini Noodle Primavera image

Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more pecorino cheese and freshly ground pepper.

Provided by Janis M. Krauss-krieger

Categories Fruits and Vegetables Vegetables Squash

Time 54m

Yield 2

Number Of Ingredients 11

Ingredients

1 zucchini, or more to taste
1 teaspoon salt, or as needed
¼ cup olive oil
1 small onion, thinly sliced lengthwise
½ red bell pepper, cut into matchstick-sized pieces
1 cup yellow grape tomatoes
½ teaspoon garlic powder
2 tablespoons milk, or more to taste
½ cup grated pecorino cheese
½ teaspoon ground black pepper
½ teaspoon dried oregano

Steps:

Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 12.3 g, Cholesterol 21.2 mg, Fat 33.8 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 8 g, Sodium 1545.2 mg, Sugar 4.6 g

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