Description
This zucchini pasta primavera is a light and flavorful dish, perfect for a quick weeknight meal. It features fresh vegetables and a creamy sauce.
Ingredients
Scale
- 2 medium zucchini, spiralized into noodles
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup frozen peas, thawed
- 1/4 cup vegetable broth
- 2 tablespoons cream cheese
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in cherry tomatoes, red bell pepper, yellow bell pepper, and peas. Cook for 3-5 minutes until vegetables are tender-crisp.
- Pour in vegetable broth and bring to a simmer.
- Add cream cheese and stir until melted and smooth.
- Add the zucchini noodles to the skillet. Toss gently with the sauce and vegetables for 1-2 minutes, just until the zucchini is heated through but still al dente. Do not overcook.
- Stir in Parmesan cheese. Season with salt and black pepper to taste.
- Garnish with fresh basil before serving.
Notes
- You can use a variety of other vegetables like asparagus, broccoli florets, or spinach.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg