Zucchini Pasta Primavera
15 minPrep Time
20 minCook Time
35 minTotal Time
1.5 cup broccoli florets
1 tablespoon extra virgin olive oil
3 teaspoons minced garlic
¼ teaspoon red pepper flakes (or just a pinch)
1 cup cherry tomatoes, halved
½ small red onion, peeled, thinly sliced
1/2 cup defrosted green peas
1 bell pepper, seeds and top removed, thinly sliced
salt and pepper, to taste
2 tablespoons freshly chopped parsley
2 medium zucchinis, Blade C
2 medium carrots, peeled and then shaved with a vegetable peeler
2 tablespoons lemon juice
1/2 cup grated parmesan cheese + more to garnish
Bring a medium pot filled halfway with lightly salted water to a boil. Once boiling, add in the broccoli and cook for 2 minutes or until tender but still crunchy. Drain into a colander, pat dry and set aside.
Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and onions. Cook the onions for 2-3 minutes or until translucent. Then, add in the tomatoes, green peas and bell pepper and season with salt and pepper. Cook for about 3 minutes or until the bell pepper softens.
Add in the zucchini noodles, carrot shavings, lemon juice and parsley and toss for 2-3 minutes or until the zucchini noodles are al dente.
Add in the broccoli and parmesan cheese and toss completely to spread the cheese.
Plate into bowls and top with additional parmesan cheese, to garnish.
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