Zucchini Pasta Primavera
Cuisine: American
Categories: Vegetarian, Pasta & Vegetables
Recipe Source: Rachel Maser
Zucchini Pasta Primavera is a vibrant and flavorful dish celebrating the freshness of spring vegetables. Tender zucchini noodles are tossed with a medley of colorful vegetables like bell peppers, carrots, and peas, all coated in a light sauce. It's a healthy and satisfying meal that's bursting with garden-fresh flavors.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 1.5 cups cherry tomatoes, cut in half
- 1 ear of fresh organic corn cut from cob
- 1 fresh thinly sliced garlic clove
- 1/4 tsp red-pepper flakes
- 2 Tbsps avocado oil, or extra-virgin olive oil
- 2 small/medium zucchinis
- 1 Tbsp toasted pine nuts
- 1 Tbsp grated fresh Parmesan (optional)
- fresh basil leaves, to garnish
Directions:
- Use a spiralizer to make zucchini noodles
- Saute tomatoes, garlic, and chili flakes in hot oil for 1 minute over medium-high; add in the zoodles.
- Cook, tossing, just 1 to 2 minutes.
- Sprinkle with toasted pine nuts, Parmesan, and fresh basil leaves.