Zucchini Noodle Primavera

Spiralized zucchini noodles tossed with a rainbow of sautéed spring vegetables in a light garlic-parmesan sauce. This low-carb take on pasta primavera is fresh, bright, and ready in under 30 minutes.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 4 medium zucchini, spiralized into noodles
• 1 teaspoon salt, divided, for draining zucchini
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup frozen peas, thawed
• 1/2 yellow bell pepper, thinly sliced
• 1/4 cup vegetable broth or pasta water
• 1/3 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh basil, torn
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• to taste Zest of 1 lemon

Instructions

1. Spiralize the zucchini into noodles, toss with 1/2 teaspoon salt, and let drain in a colander for 10 minutes, then pat dry with paper towels.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté the garlic for 30 seconds until fragrant.
3. Add the asparagus and bell pepper, and cook for 3-4 minutes until crisp-tender.
4. Add the cherry tomatoes and peas, and cook another 2 minutes until the tomatoes just begin to soften.
5. Push the vegetables to one side, add the remaining tablespoon of olive oil and the zucchini noodles, and toss everything together with the broth for 2-3 minutes until the noodles are just tender but not mushy.
6. Remove from heat and stir in the Parmesan, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.
7. Top with torn basil and lemon zest, and serve immediately with extra Parmesan.