Best 2 Zucchini Pasta Primavera Recipes

**Zucchini Pasta Primavera: A Garden-Fresh Delight**

Zucchini pasta primavera is a vibrant and flavorful dish that celebrates the bounty of fresh spring vegetables. This vegetarian dish features tender zucchini noodles tossed with a medley of colorful vegetables, including asparagus, bell peppers, carrots, and peas. The vegetables are sautéed in a light sauce made with olive oil, garlic, and herbs, creating a flavorful and aromatic base for the zucchini noodles. This healthy and delicious dish is not only a feast for the eyes but also a delightful treat for the taste buds. In addition to the classic zucchini pasta primavera recipe, this article also offers variations such as a vegan version, a roasted vegetable version, and a spicy version, ensuring that there's a perfect recipe for every palate. With its vibrant colors, fresh ingredients, and versatile variations, zucchini pasta primavera is a dish that is sure to impress.

Here are our top 2 tried and tested recipes!

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

Pasta Primavera With Kale, Zucchini, and Carrots image

This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.

Provided by yogi.chanh

Categories Vegan

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2-1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Steps:

Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
Add crushed tomatoes, then carrots and kale.
Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
Start on the zucchini. Preheat oven to 350 degrees.
Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
Add fresh herbs to red sauce, and let it cook for another 15 minutes.
Finish primavera sauce with cream and add salt to taste.
Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

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.

Tips:

Use a variety of vegetables. The more colorful and varied your vegetables are, the more nutritious and delicious your pasta primavera will be. Some good options include zucchini, broccoli, asparagus, carrots, bell peppers, and mushrooms.
Don't overcook the vegetables. Vegetables should be cooked until they are tender-crisp, not mushy. This will help them retain their nutrients and flavor.
Use a light sauce. A heavy sauce will overpower the delicate flavors of the vegetables. A simple olive oil and lemon juice dressing is a good option, or you can use a light cream sauce.
Add some protein. If you want to make your pasta primavera a more complete meal, you can add some protein, such as grilled chicken, shrimp, or tofu.
Garnish with fresh herbs. Fresh herbs, such as basil, parsley, or oregano, will add a pop of flavor and color to your pasta primavera.

Conclusion:

Zucchini pasta primavera is a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up fresh vegetables, and it's also a good source of vitamins, minerals, and fiber. With a little planning and preparation, you can make a delicious pasta primavera that the whole family will love.