Zucchini Pasta Primavera

Ingredients

• Olive Oil: 2 Tablespoons, Extra Virgin – Forms the base of the sauce, adding richness and flavour.
• Garlic: 4 Cloves, Minced – Provides a pungent, aromatic foundation essential to Italian cooking.
• Red Onion: 1/2 Medium, Thinly Sliced – Offers a mild sweetness and colour; shallots can be substituted.
• Bell Pepper: 1 Medium (any colour, e.g., red or yellow), Thinly Sliced – Adds sweetness, crunch, and vibrant colour.
• Asparagus: 1 Bunch (about 1 pound), Trimmed and cut into 1-inch pieces – Brings a distinct, fresh, slightly grassy spring flavour.
• Broccoli Florets: 1 Cup, Small – Adds texture, nutrients, and a familiar cruciferous taste. You can use broccolini as well.
• Frozen Peas: 1 Cup – Provide bursts of sweetness and colour; thawed slightly before use.
• Cherry Tomatoes: 1 Pint, Halved or Quartered if large – Offer juicy acidity and brightness that cuts through the richness.
• Zucchini: 4 Medium (about 2 pounds), Spiralized or julienned into noodle shapes – The star of the dish, creating light, tender “pasta.”
• Vegetable Broth: 1/4 Cup – Helps to gently steam the vegetables and create a light sauce base.
• Heavy Cream or Coconut Cream: 1/4 Cup (Optional) – Adds richness and creaminess for a more decadent sauce; use coconut cream for a vegan option.
• Lemon: 1 Medium, Zest and Juice – Provides essential brightness and tang to lift all the flavours.
• Fresh Basil: 1/4 Cup, Chopped – Adds a fresh, slightly peppery, aromatic finish.
• Fresh Parsley: 1/4 Cup, Chopped – Contributes a clean, green flavour and enhances other herbs.
• Red Pepper Flakes: 1/4 Teaspoon (or to taste) – Offers a gentle background heat.
• Salt: 1 Teaspoon (or to taste) – Enhances all the flavours in the dish.
• Black Pepper: 1/2 Teaspoon (or to taste), Freshly Ground – Adds a pungent kick.
• Parmesan Cheese: 1/2 Cup, Grated (plus more for serving) – Provides a salty, umami depth; use nutritional yeast or vegan Parmesan for a vegan alternative.

Instructions

1. 1

   --- Follow these steps to create your delicious Zucchini Pasta Primavera ---

2. 2

   Prepare the Zucchini: Wash the zucchini thoroughly. Using a spiralizer, create zucchini noodles (“zoodles”). If you don’t have a spiralizer, you can use a julienne peeler or carefully cut the zucchini into very thin, long strips with a knife. Place the zoodles in a colander set over a bowl or the sink. Sprinkle lightly with about 1/2 teaspoon of salt and toss gently. Let them sit for 15-20 minutes while you prepare the other ingredients. This process helps draw out excess moisture, preventing a watery final dish. After resting, gently pat the zoodles dry with paper towels, being careful not to crush them. Set aside.

3. 3

   Prepare the Vegetables: Wash and chop all the remaining vegetables as indicated in the ingredients list (mince garlic, slice onion and bell pepper, trim and cut asparagus, cut broccoli into small florets, halve cherry tomatoes). Having everything prepped (‘mise en place’) makes the cooking process smooth and quick. Chop the fresh herbs (basil and parsley) and set them aside. Zest and juice the lemon.

4. 4

   Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the minced garlic and sliced red onion. Sauté for 2-3 minutes until the onion softens slightly and the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter.

5. 5

   Cook Harder Vegetables: Add the sliced bell pepper, asparagus pieces, and broccoli florets to the skillet. Stir well to coat them in the oil. Cook for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender. You want them to retain some bite and their vibrant colour.

6. 6

   Add Softer Vegetables and Broth: Stir in the halved cherry tomatoes and the frozen (or slightly thawed) peas. Cook for another 2-3 minutes, until the tomatoes begin to soften slightly and release some of their juices, and the peas are heated through. Pour in the vegetable broth. This will help create steam and cook the vegetables evenly, while also forming the base of the sauce.

7. 7

   Introduce the Zoodles: Add the prepared, dried zucchini noodles to the skillet with the vegetables. Use tongs to gently toss everything together, coating the zoodles with the vegetables and pan juices. Cook for only 2-4 minutes, tossing frequently. Zucchini noodles cook very quickly and become watery and mushy if overcooked. You want them to be just tender but still have a slight al dente texture.

8. 8

   Create the Sauce: Reduce the heat to low. If using, stir in the heavy cream (or coconut cream) for a richer sauce. Add the lemon zest and lemon juice – this brightness is crucial for the Primavera flavour. Stir in the grated Parmesan cheese (or vegan alternative), tossing gently until it melts slightly and coats the noodles and vegetables.

9. 9

   Season and Finish: Stir in the chopped fresh basil, fresh parsley, and red pepper flakes (if using). Taste the dish and season generously with salt and freshly ground black pepper as needed. Remember the Parmesan adds saltiness, so adjust accordingly. Toss everything one last time to ensure all ingredients are well combined and coated in the light sauce.

10. 10

    Serve Immediately: Remove the skillet from the heat. Serve the Zucchini Pasta Primavera immediately while it’s hot and the zoodles are at their best texture.