Pasta Primavera a la Zoodles

Pasta Primavera a la “Zoodles.” IMG_0345

Summer means an abundance of fresh, seasonal vegetables. Especially that iconic, multi-purpose vegetable- zucchini! I enjoy roasting zucchini, baking with zucchini, and making zucchini noodles. Zucchini noodles make a delicious gluten free, low carb and super healthy alternative to regular pasta.  Plus, this meal comes together in about 20-30 minutes! I made my zoodles with the Zoodler, but you could also try a spiralizer, or KitchenAid attachment.

Recipe for Pasta Primavera Veggie Noodles

Veggie Noodles

  • 1 medium zucchini
  • 1 large carrot
  • 1 medium onion, sliced very thin
  • 1-2 TB minced garlic
  • 1 cup frozen peas
  • Olive oil

Primavera Sauce

  • 1-2 cups chicken or vegetable broth
  • 2-4 TB cornstarch
  • 1/4 cup white wine (optional)
  • Italians Seasonings, pepper, salt to taste
  • Parmesan cheese

Directions

  1. Combine cornstarch with cold chicken broth and stir until dissolved. Set aside.
  2. Heat olive oil and garlic in 5 quart sauce pan.
  3. After 1 minute, add onions to the pan and heat them up while you are preparing the carrot and zucchini noodles.
  4. Grate carrot and zucchini using a Zoodler machine, spiralizer or Kitchen Aid attachment.
  5. When onions are translucent, add carrot to pan with onions and garlic and heat for about 5-10 minutes. Then add zucchini noodles and peas.
  6. Stir pre-made sauce into pan with cooked vegetables.
  7. Keep temperature on medium heat, stirring to prevent burning.
  8. Add white wine, Italian seasonings, pepper and salt if desired. Sprinkle with parmesan cheese.
  9. Serve immediately! Leftovers reheat well in the microwave!

Side Note: For a more decadent option, toss noodles with some cooked, chopped bacon.

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