Name: Gluten-Free Zucchini Pasta Primavera
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 cups fresh or frozen broccoli florets; 3 tablespoons olive oil; 3/4 cup 1/4-inch-thick half-moon slices onion; 4 cloves garlic, minced; 2 cups 1/4-inch-thick sliced white mushrooms; 1 cup 1/4-inch-thick sliced carrots; 1 cup 1/4-inch-thick sliced red bell peppers; 1 cup unsalted chicken broth; 3 tablespoons cashew butter; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; Sea salt and freshly ground black pepper; 1 pound zucchini, cut into long strands with a julienne peeler or mandolin

Directions

Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini "pasta" topped with the vegetables.

Gluten-Free Zucchini Pasta Primavera

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