Name: Zucchini Noodle Primavera
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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

"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 800 g	Zucchini, spiralized into noodles
2 tablespoons 30 ml	Extra virgin olive oil
1 bunch 450 g	Asparagus, trimmed and cut into 2-inch pieces
1 large 150 g	Yellow bell pepper, thinly sliced
1 cup 150 g	Cherry tomatoes, halved
0.5 cup 75 g	Frozen peas, thawed
3 cloves 15 g	Garlic, minced
1 tablespoon 15 ml	Lemon juice, freshly squeezed
0.25 cup 25 g	Freshly grated Parmesan cheese
0.25 cup 10 g	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.

·
To avoid soggy zoodles, salt them and let them drain for at least 10 minutes before cooking.
·
Use a very large skillet to ensure the vegetables sauté rather than steam.
·
For an extra protein boost, add grilled shrimp or sliced chicken breast.
·
Don't peel the zucchini before spiralizing; the skin provides better texture and more nutrients.

? Frequently Asked Questions

How do I prevent zucchini noodles from being watery?

Salting the noodles ahead of time and patting them very dry is crucial. Additionally, cook them quickly over high heat and serve immediately.

Can I make this recipe vegan?

Yes, simply omit the Parmesan cheese or replace it with nutritional yeast or a vegan cheese alternative.

What other vegetables can I use?

Primavera is all about 'spring' vegetables. You can add carrots, broccoli florets, snap peas, or leeks depending on what is in season.

Can I meal prep this dish?

Zucchini noodles are best served fresh. If you want to meal prep, store the sautéed vegetables and raw zoodles separately, then combine and heat them quickly when ready to eat.

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