Pasta Primavera with Zucchini Noodles

Serving  size  4

Prep   25  mins
Cook   0  mins

Total Time:   25 mins

 Gluten Free       Egg Free

 Lactose Free    Vegetarian

This Grain Free Pasta Primavera with Zucchini Noodles can be made raw or cooked.  A delicious healthy alternative.  We skipped the creamy sauce and went for a lite basil garlic sauce.  A delightful dish!  Another tasty creation from sprouted roots that will keep your family humming along.”

 

• 1 bunch basil
  
• 1 cup organic low sodium chicken broth
• 1/4 cup olive oil
• 3 cloves garlic
• 1 Tbsp. olive oil
• 1 leek chopped
• 2 pinches of sea salt
• 1/2 cup English peas
• 1/2 cup chopped sugar snap beans
• 1 bunch thin asparagus cut into 1 inch spears
• 2 large zucchinis
• shredded Parmesan

DIRECTIONS

1.  Bring water to a boil in a pot.

2.  Dip the basil leaves in boiling water until bright green, about 3 seconds.  Immediately cool off the leaves in cold water.

3.  Add chicken broth, olive oil, garlic and basil leaves to a blender and blend.  Set aside.

4.  Heat 1 Tbsp. olive oil in a skillet.  Add leek and salt and cook until soft, about 5 mins.

5.  Add peas and beans to the skillet and cook for 5 mins.

6.  Add asparagus to the skillet and cook until asparagus is just done.  Remove from heat.  Stir in the basil sauce.

7.  Spiralize the zucchini into long fettucchini strands.  Leave raw or steam until just done.

8.  Place zucchini on a serving platter.  Top with the cooked veggies with basil sauce and Parmesan.  Serve.

 

Chef Notes:

*This recipe is Paleo-friendly.

* Omit the the Parmesan to make this dish dairy free.

 

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free