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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 cup half-and-half
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3 tablespoons refrigerated basil pesto (such as Buitoni)
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1 tablespoon extra-virgin olive oil
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2 cups multicolored cherry tomatoes, halved
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4 cloves garlic, sliced
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¼ teaspoon salt
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2 cups broccoli florets
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1 cup thinly sliced red bell pepper
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1 cup matchstick carrots
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2 (10 ounce) packages spiralized zucchini noodles (about 6 cups; see Tip)
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¼ cup shaved Parmesan cheese
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2 tablespoons chopped fresh basil
Zucchini Noodle Primavera
This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.
Nutrition Information
131
Calories
40g
Carbohydrates
14g
Protein
789mg
Potassium
7g
Fiber
12g
Sugar
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