Best 2 Gluten Free Zucchini Pasta Primavera Recipes

**Gluten-Free Zucchini Pasta Primavera: A Delightful Fusion of Garden-Fresh Flavors**

Indulge in a culinary symphony of flavors with our gluten-free zucchini pasta primavera, a vibrant and wholesome dish that embodies the essence of spring. This delightful recipe transforms humble zucchini into delicate, pasta-like strands that dance harmoniously with a medley of colorful spring vegetables. Tossed in a light and flavorful sauce bursting with the goodness of fresh herbs, lemon, and a hint of white wine, this dish is a symphony of textures and flavors that will tantalize your taste buds. Accompany this enticing main course with a selection of tantalizing side dishes, including a refreshing tomato and cucumber salad, crusty gluten-free bread for a satisfying crunch, and a decadent flourless chocolate cake for a sweet ending to your culinary journey.

Here are our top 2 tried and tested recipes!

ZUCCHINI PASTA PRIMAVERA

Zucchini Pasta Primavera image

Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

1 pint halved cherry tomatoes
2 tablespoons capers
1 thinly sliced garlic clove
Pinch of red-pepper flakes
3 tablespoons extra-virgin olive oil
1 large zucchini
Toasted pine nuts
Grated Parmesan
Fresh basil

Steps:

Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.
Saute tomatoes, capers, garlic, and a pinch of red-pepper flakes in olive oil for 1 minute over medium-high; add "noodles.". Cook, tossing, 1 to 2 minutes. Sprinkle with pine nuts, Parmesan, and basil.

GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA

Gluten-Free Zucchini Pasta Primavera image

© 2014 Turner Broadcasting System, Inc. All rights reserved. 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.

Provided by Turner Broadcasting

Categories Vegetable

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups broccoli florets
3 tablespoons olive oil
3/4 cup sliced onion
4 garlic cloves, minced
2 cups sliced white mushrooms
1 cup sliced carrot
1 cup sliced red bell pepper
1 cup unsalted chicken stock
3 tablespoons smooth cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
sea salt & freshly ground black pepper
1 lb zucchini, cut into long strands

Steps:

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.

Nutrition Facts : Calories 178.6, Fat 11.4, SaturatedFat 1.7, Sodium 78.1, Carbohydrate 16.6, Fiber 3.8, Sugar 8.1, Protein 6

Tips:

Use high-quality gluten-free pasta. Not all gluten-free pastas are created equal. Some brands are gritty or have a strange taste. Experiment with different brands until you find one that you like.
Don't overcook the zucchini. Zucchini is a delicate vegetable, so it's important not to overcook it. Otherwise, it will become mushy and lose its flavor.
Use fresh vegetables. Fresh vegetables will give your pasta primavera the best flavor. If you can, buy organic vegetables.
Don't be afraid to experiment with different flavors. You can add different herbs, spices, and cheeses to your pasta primavera to create a unique dish. For example, you could add a pinch of red pepper flakes for a spicy kick or a tablespoon of pesto for a nutty flavor.

Conclusion:

Gluten-free zucchini pasta primavera is a delicious and healthy meal that's perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy gluten-free meal, give this recipe a try.