Go Back
Print
zoodle pasta primavera | feedmegreens.com

Zoodles Pasta Primavera with Garlic White Wine Sauce

This lightened up version of pasta primavera uses zoodles and lots of veggies, with a flavorful garlic white wine sauce.

Course dinner, lunch, Main Course
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 large bunch of broccoli, florets and stalks trimmed
  • 1 red or yellow bell pepper, stems and seeds removed, sliced thin
  • 1 1/2 cups frozen peas
  • 1 cup baby spinach
  • 3 zucchini squash, spiralized (See recipe notes)
  • 5 tbsp olive oil, divided
  • 2 garlic cloves, minced, divided
  • 3/4 cup broth, divided (I use Better Than Bouillon No Chicken flavor)
  • 1/3 cup dry white wine
  • 1 tbsp butter
  • 1/2 cup parmesan

Instructions

  1. Saute the veggies: Heat 2 tbsp olive oil in a large skillet or wok pan over medium heat. Add 1 minced garlic clove and cook, stirring, for one minute. Keep an eye on it so it doesn’t burn. Add the broccoli, red pepper, and peas, and cook for one minute, stirring occasionally. Add ¼ cup of the broth and continue cooking (and occasionally stirring) the vegetables for about 5 – 7 minutes, or until cooked but not mushy. Go ahead and taste them to see if they are how you like and cook them more if you want them softer.  I like them to stay a little crunchy.

  2. While the veggies cook, heat the remaining 3 tbsp olive oil in a saucepan over medium. Add 1 clove minced garlic and saute for 1 minute, stirring. Add in the wine and simmer for about 5 – 8 minutes, or until the liquid has reduced by about half. Add in 1/2 cup broth and stir. Remove from heat and add the butter, stirring until melted.

  3. When the vegetables are done, add in the spinach and stir to combine, until just slightly wilted. Add in the zoodles and stir just to combine/warm (the zoodles are served raw here, you are just warming them slightly). Remove from the heat and add the sauce. Sprinkle generously with parmesan and serve!

Recipe Notes

If you don’t have a spiralizer, see if you can find pre-spiraled zoodles at the grocery.  And if all else fails, this recipe will also work well with whole wheat spaghetti or fettucine noodles!