Gluten-Free Zucchini Pasta Primavera

Name: Gluten-Free Zucchini Pasta Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups broccoli florets; 3 tablespoons olive oil; 3/4 cup sliced onion; 4 garlic cloves, minced; 2 cups sliced white mushrooms; 1 cup sliced carrot; 1 cup sliced red bell pepper; 1 cup unsalted chicken stock; 3 tablespoons smooth cashew butter; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; sea salt & freshly ground black pepper; 1 lb zucchini, cut into long strands

Submitted by Turner Broadcasting

"© 2014 Turner Broadcasting System, Inc. All rights reserved. Pasta primavera is Italian for springtime pasta, with a focus on bountiful spring veggies. Rather than being light, most versions of pasta primavera include a rich cream and Parmesan sauce over pasta – no one's definition of healthful! Replace the pasta with zucchini "noodles" and create a "cream" sauce made of cashew butter to transform this dish into a slimmer, sexier version of its former self."

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photo by Turner Broadcasting

Ready In:: 45mins
Ingredients:: 13

ingredients

2 cups broccoli florets
3 tablespoons olive oil
³⁄₄ cup sliced onion
4 garlic cloves, minced
2 cups sliced white mushrooms
1 cup sliced carrot
1 cup sliced red bell pepper
1 cup unsalted chicken stock
3 tablespoons smooth cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
sea salt & freshly ground black pepper
1 lb zucchini, cut into long strands

directions

Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini "pasta" topped with the vegetables.

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RECIPE SUBMITTED BY

Turner Broadcasting

United States

56 Recipes

Turner Broadcasting creates and programs branded news; entertainment; animation and young adult; and sports media environments on television and other platforms for consumers around the world. Headquartered in Atlanta, Georgia, Turner is a Time Warner Company.

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