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Zucchini Noodle Primavera

Spiralized zucchini noodles tossed with sauteed spring vegetables, cherry tomatoes, garlic, and a light lemon-Parmesan sauce. A fresh, low-carb alternative to pasta.

SnackItalianEasy

15 min

Prep

8 min

Cook

23 min

Total

Servings

Easy

Difficulty

Instructions

Spiralize the zucchini (or use a julienne peeler). Lay the noodles on paper towels and sprinkle lightly with salt to draw out moisture. Let sit 5 minutes, then pat dry.

Tip: Removing excess moisture prevents the dish from getting watery. This step makes all the difference.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Saute the asparagus and yellow squash for 3 minutes. Add cherry tomatoes and cook 1 minute more. Remove vegetables to a plate.

Add remaining olive oil and garlic to the skillet. Cook 30 seconds, then add the zucchini noodles. Toss for 2 minutes until just tender (don't overcook).

Return the vegetables to the skillet. Add lemon juice, lemon zest, red pepper flakes, and Parmesan. Toss to combine.

Plate immediately, garnish with fresh basil and extra Parmesan.

Nutrition per Serving

200kcal

Calories

10g

Protein

16g

Carbs

12g

Fat

Fiber

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Zucchini Noodle Primavera

Ingredients

Instructions

Nutrition per Serving

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