Recipe Details
"This vibrant Zucchini Noodle Primavera is a celebration of seasonal garden vegetables tossed in a delicate garlic and lemon butter sauce. It's a refreshingly light, low-carb alternative to traditional pasta that satisfies your cravings without the heavy carbs."
1 Ingredients
| Qty | Item |
|---|---|
| 4 medium | Zucchini, spiralized into noodles |
| 2 tablespoons | Extra virgin olive oil |
| 1 bunch | Asparagus, trimmed and cut into 2-inch pieces |
| 1 large | Yellow bell pepper, thinly sliced |
| 1 cup | Cherry tomatoes, halved |
| 0.5 cup | Frozen peas, thawed |
| 3 cloves | Garlic, minced |
| 1 tablespoon | Lemon juice, freshly squeezed |
| 0.25 cup | Freshly grated Parmesan cheese |
| 0.25 cup | Fresh basil leaves, chiffonade |
2 Instructions
Prepare the zucchini noodles using a spiralizer and place them on paper towels; sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Pat dry.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the asparagus and bell pepper to the skillet and sauté for 3-4 minutes until they are tender-crunchy.
Stir in the garlic, cherry tomatoes, and peas, cooking for another 2 minutes until the tomatoes begin to soften.
Add the patted-dry zucchini noodles to the skillet. Toss gently with tongs for 2-3 minutes. Do not overcook, or the noodles will become mushy.
Remove from heat and stir in the lemon juice, lemon zest, and fresh basil.
Garnish with Parmesan cheese and season with salt and freshly cracked black pepper to taste. Serve immediately.
💡 Tips & Tricks
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To avoid soggy zoodles, salt them and let them drain for at least 10 minutes before cooking.
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·
Use a very large skillet to ensure the vegetables sauté rather than steam.
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·
For an extra protein boost, add grilled shrimp or sliced chicken breast.
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Don't peel the zucchini before spiralizing; the skin provides better texture and more nutrients.
? Frequently Asked Questions
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