Recipe courtesy of Turner Broadcasting System

Gluten-Free Zucchini Pasta Primavera

Pasta primavera is Italian for springtime pasta, with a focus on bountiful spring veggies. Rather than being light, most versions of pasta primavera include a rich cream and Parmesan sauce over pasta — no one's definition of healthful! Replace the pasta with zucchini "noodles" and create a "cream" sauce made of cashew butter to transform this dish into a slimmer, sexier version of its former self.
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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. 
  2. 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. 
  3. 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.

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