ZUCCHINI NOODLE PRIMAVERA
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
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
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
ZUCCHINI NOODLE PRIMAVERA
This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.
Provided by Karen Rankin
Categories Healthy Zucchini Noodle Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Melt butter in a small saucepan over medium-high heat. Add flour; whisk until smooth. Add half-and-half; cook, whisking constantly, until the mixture starts to thicken. Add pesto; whisk until combined. Remove from heat; set aside.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, garlic and salt; cook, stirring occasionally, until the tomatoes burst and the garlic is fragrant, 3 to 4 minutes. Add broccoli, bell pepper, carrots and the pesto mixture; cook, stirring occasionally, until the broccoli softens, about 4 minutes. Add zucchini noodles; toss gently to combine. Cook, gently tossing constantly, until the mixture is hot and the zoodles are coated with sauce, about 2 minutes. Divide evenly among 4 bowls; top with Parmesan and basil.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 19.9 g, Cholesterol 42.7 mg, Fat 22.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 10 g, Sodium 374.6 mg, Sugar 9.7 g
ZUCCHINI PASTA PRIMAVERA
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
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.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
CREAMY PHILADELPHIA® PASTA PRIMAVERA
Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
- Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Nutrition Facts : Calories 426.5 calories, Carbohydrate 39 g, Cholesterol 82.1 mg, Fat 16.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 577.3 mg, Sugar 2 g
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