Zucchini Pasta Primavera

Zucchini Pasta Primavera

It’s zucchini season! Do you have extra zucchini laying around? Wondering what else you can make with zucchini? Here’s another idea for you – why not make delicious gluten-free pasta noodles? They are popularly known as “Zoodles”! These noodles are topped with sautéed leeks, mushrooms, and sweet peas, which are dressed in a basil pesto sauce. The noodles are soft and fresh tasting. The sauce is a bit earthy with just enough spice from the garlic and basil. The lemon juice adds some brightness to the dish and the pine nuts give it the richness it deserves. I served this as a light dinner and received a surprised response – “Wow! This is delicious – who knew zucchini could be transformed into something so cool!”

Zucchini Pasta Primavera 2

Zoodles

4 medium zucchini (a good rule of thumb is to use one zucchini for each person you are feeding)

Using a spiralizer (I love this brand) make your zucchini noodles. Place the noodles in a colander with a bowl under it to catch the juice from the zucchini and sprinkle with a little salt. Let the noodles soften a bit. Squeeze the noodles a bit to get rid of some of the moisture.

Zucchini Noodles

Basil Pesto

2 cups packed fresh basil
2 medium cloves of garlic
1/4 cup extra virgin olive oil
1/4 cup raw pine nuts, toasted
2 tablespoons of fresh lemon juice
1/2 teaspoon sea salt

Place all pesto ingredients in a food processor and process until creamy and smooth. Set aside.

Sauteed Vegetables

Sauteed Vegetables

1 garlic clove, minced

2 leeks, cleaned well and sliced into half moons

8-10 good sized button mushrooms, cleaned well and sliced

1 cup frozen sweet peas, thawed

Heat a medium sauté pan over medium heat and add a dash of grape seed oil. Saute the leeks with the garlic for a few minutes until the leeks start to soften. Add in the mushrooms and saute them for a few minutes until they start to get golden in color. Add the peas and heat through. Turn off the heat and stir in the pesto. Season to taste with a bit of sea salt and freshly ground black pepper. Plate the zucchini noodles and top them with the vegetable/pesto mixture. Sprinkle a few toasted pine nuts on top as a garnish. Enjoy!

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