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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: EatingWell.com, January 2020


Recipe Summary

20 mins
20 mins


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

1 2/3 cups each
313 calories; protein 9.4g; carbohydrates 19.9g; dietary fiber 5g; sugars 9.7g; fat 22.2g; saturated fat 10g; cholesterol 42.7mg; vitamin a iu 8079.3IU; vitamin c 75.9mg; folate 67.5mcg; calcium 234.3mg; iron 1.1mg; magnesium 34.5mg; potassium 914.3mg; sodium 374.6mg; thiamin 0.1mg.

4 1/2 fat, 2 1/2 vegetable, 1/2 high-fat protein