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5 from 1 vote

Refreshingly Light Raw Pasta Primavera

This fun, refreshing "pasta" dish is a great low-carb way to satisfy a craving! Cucumber noodles are covered in a blend of marinated veggies, parmesan cheese, and nuts.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 292kcal


Vegetable Topping

  • 3/4 cup broccoli chopped finely
  • 3/4 cup cauliflower chopped finely
  • 1 carrot peeled and chopped
  • 1/2 bell pepper sliced (I used red)
  • 20 black olives
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika


  • 2 English cucumbers spiralized
  • 1/2 tablespoon olive oil
  • 1/2 cup parmesan cheese grated
  • 1/4 cup walnuts or pine nuts
  • salt and pepper to taste
  • parsley chopped finely, to garnish


  • In a covered dish, add chopped broccoli, cauliflower, tomatoes, olives, bell peppers, and carrot.
  • Drizzle all dressing ingredients over the tops of the vegetables, and shake around to mix well.
  • Refrigerate vegetables to marinate for at least an hour, up to overnight.
  • Spiralize the cucumber, and add 1/2 a cucumber to each plate. Sprinkle the cucumber "noodles" with parmesan cheese, and lightly season with sea salt and black pepper.
  • Divide the marinated veggies over the 4 plates of "pasta."
  • Garnish with more parmesan cheese, chopped parsley, and chopped walnuts or seeds.
  • Serve cold!


If you don't have a spiralizer, try making veggie "peels" with a vegetable peeler. I have also heard of using a julienne peeler to make long veggie strands. Nothing is as fast and easy as using a spiralizer though!


Calories: 292kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 540mg | Potassium: 468mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3577IU | Vitamin C: 51mg | Calcium: 218mg | Iron: 2mg