Recipe courtesy of Turner Broadcasting System
Gluten-Free Zucchini Pasta Primavera
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 236 calorie
- Total Fat
- 16.8 grams
- Saturated Fat
- 2.7 grams
- Cholesterol
- 0 milligrams
- Sodium
- 269 milligrams
- Carbohydrates
- 18.7 grams
- Dietary Fiber
- 5.3 grams
- Protein
- 7 grams
- Sugar
- 7.3 grams
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.