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. Source:, January 2020

Karen Rankin


Ingredient Checklist


Instructions Checklist
  • Melt butter in a small saucepan over medium-high heat. Add flour; whisk until smooth. Add half-and-half; cook, whisking constantly, until the mixture starts to thicken. Add pesto; whisk until combined. Remove from heat; set aside.

  • Heat oil in a large skillet over medium-high heat. Add tomatoes, garlic and salt; cook, stirring occasionally, until the tomatoes burst and the garlic is fragrant, 3 to 4 minutes. Add broccoli, bell pepper, carrots and the pesto mixture; cook, stirring occasionally, until the broccoli softens, about 4 minutes. Add zucchini noodles; toss gently to combine. Cook, gently tossing constantly, until the mixture is hot and the zoodles are coated with sauce, about 2 minutes. Divide evenly among 4 bowls; top with Parmesan and basil.


Tip: Look for packages of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 2 large zucchini for 6 cups of "zoodles."

Nutrition Facts

313 calories; 22.2 g total fat; 10 g saturated fat; 43 mg cholesterol; 375 mg sodium. 914 mg potassium; 19.9 g carbohydrates; 5 g fiber; 10 g sugar; 9.4 g protein; 8079 IU vitamin a iu; 76 mg vitamin c; 68 mcg folate; 234 mg calcium; 1 mg iron; 34 mg magnesium;

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Rating: 5 stars
What a great use for zoodles -- so fresh and tasty! Read More