Zucchini Noodle Pasta Primavera
Zucchini Noodle Pasta Primavera! This vegan, gluten-free, grain-free dish is so delicious! If you want a healthy, vegetable filled dinner, you've gotta try this.
Equipment
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic cloves, thinly sliced
- 2 carrots, spiralized or thinly sliced
- 1 red bell pepper, spiralized or thinly sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- salt/freshly ground pepper
- 2 zucchini, spiralized
- 2 yellow squash, spiralized
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese, optional
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Saute the garlic for 1-2 minutes until fragrant. Add the carrot and bell pepper noodles, broccoli and cherry tomatoes and stir gently. Allow to cook for 3-4 minutes until the noodles begin to become tender. Season and salt/pepper.
- Add the zucchini and yellow squash noodles. Toss everything together and cook for another 3-4 minutes. Add the red pepper flakes and season again with salt and pepper.
- Remove from the heat. Add in the basil and Parmesan (if using), toss one last time and serve.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 16gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 156mgPotassium: 861mgFiber: 5gSugar: 9gVitamin A: 6992IUVitamin C: 104mgCalcium: 124mgIron: 2mg