Zucchini Noodle Primavera
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.Advertisement
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."
4 1/2 fat, 2 1/2 vegetable, 1/2 high-fat protein