Primavera! That’s Italian for “lightly sauteed springtime vegetables.” Traditionally made with a not-so-light creamy cheese sauce, this recipe transforms the dish into a healthier and tastier version. A more delicate cream sauce is created from a base of cashew butter. The combination of Dijon, lemon, chicken broth, garlic and onions combine to yield an aromatic flavor that will delight everyone at your table.
Serves 4
Ingredients
- 2 cups fresh or frozen broccoli florets
- 3 tablespoons olive oil
- 3/4 cup 1/4-inch-thick half-moon slices onion
- 4 cloves garlic, minced
- 2 cups 1/4-inch-thick sliced white mushrooms
- 1 cup 1/4-inch-thick sliced carrots
- 1 cup 1/4-inch-thick sliced red bell peppers
- 1 cup unsalted chicken broth
- 3 tablespoons cashew butter
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- 1 package of lentil pasta cooked according to package instructions*
Preparation
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 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.
*Prepare the pasta in a separate pot
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 the pasta on plates or large bowls topped with veggies and sauce mixture.
*Do not prepare pasta too early or the noodles will have to sit, which can make them become mushy.
References
- Recipe Adapted from: https://www.foodnetwork.com/recipes/gluten-free-zucchini-pasta-primavera-3416028