Best 2 Zucchini Pasta Primavera Recipes

In the culinary world, where flavors dance and textures harmonize, there exists a captivating dish that celebrates the bounty of fresh vegetables and the versatility of zucchini - Zucchini Pasta Primavera. This vibrant dish embodies the essence of spring, bursting with an orchestra of colors and textures that tantalize the taste buds and transport you to a realm of culinary delight. As you embark on this culinary adventure, discover the secrets to crafting the perfect Zucchini Pasta Primavera, a masterpiece that will leave a lasting impression on your palate and become a staple in your kitchen repertoire.

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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:

Choose the right zucchini. Look for firm, deep green zucchini that are about 6 inches long. Avoid zucchini that are too large, as they tend to be more watery and less flavorful.
Use a spiralizer to create zucchini noodles. This is the easiest way to get perfectly uniform zucchini noodles. If you don't have a spiralizer, you can also use a vegetable peeler to create long, thin strips of zucchini.
Cook the zucchini noodles briefly. Zucchini noodles only need to be cooked for a few minutes, or they will become mushy. Cook them in a large skillet over medium heat, stirring constantly, until they are tender-crisp.
Add your favorite vegetables and protein. Primavera means "springtime" in Italian, so this dish is traditionally made with spring vegetables. However, you can use any vegetables you like. Some popular choices include asparagus, broccoli, carrots, peas, and bell peppers. You can also add cooked chicken, shrimp, or tofu for protein.
Make a simple sauce. A simple sauce made with olive oil, garlic, and herbs is all you need to bring out the flavor of the zucchini noodles and vegetables. You can also add a splash of lemon juice or white wine for extra flavor.

Conclusion:

Zucchini pasta primavera is a delicious, healthy, and easy-to-make dish that is perfect for a quick weeknight meal. It's also a great way to use up leftover zucchini. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.