A low carb take on my favorite veggie pasta, Zoodles Primavera. Long zucchini noodles are tossed in a creamy lemon sauce, loaded with tons of sautéed veggies. A must try!
A Delicious Zucchini Noodle Dish
Have you made zoodles yet? They are a great substitution for pasta, packed with nutrition and water rather than starch and calories.
Growing up, my favorite pasta dish was always Pasta Primavera — a simple pasta dish loaded with colorful veggies. This fun take on that dish includes a super fun, creamy lemon parmesan sauce.
You’ll love this dish because:
- It’s a great low carb way to satisfy your pasta cravings!
- Your plate will help you get your 5-9 servings of veggies in quickly!
- The leftovers are delicious cold. Pack this up in meal prep containers and have a great lunch to take with you!
- It’s customizable — use whatever veggies you have on hand. Mushrooms, cauliflower, artichoke hearts, and olives would all make great additions as well!
- Easily make this vegan by omitting the parmesan cheese — a tasty addition that’s not necessary!
How to Make Zoodles Primavera
Step 1: Saute the veggies you’d like to toss into your zoodles. I have used peppers, carrots, broccoli, onions and cherry tomatoes. Mushrooms, artichoke hearts, olives, and cauliflower would all be excellent as well. Set your veggies aside to toss into your zoodles later.
Step 2: Make the creamy lemon sauce by adding all the ingredients to the skillet, and heating slowly while whisking them into a smooth and creamy sauce. Adjust seasonings to taste.
Step 3: Remove the skillet from heat, and add the zoodles into the skillet along with the creamy sauce, and toss to coat. The zoodles will be coated in the hot sauce and do not need to be cooked. They will get watery if they are overcooked.
Step 4: Add the sauteed vegetables into the skillet and toss to combine. Top your Zoodles Primavera with additional parmesan cheese, if desired!
Variations on this Low Carb Zucchini Noodle Dish
Spiralize your Zucchini Noodles. This dish works best if you have a spiralizer, and this is my favorite one to use (and I’ve had several!). If you don’t have a spiralizer, you can create long thin strands of zucchini using a vegetable peeler.
Make this dish with heavy cream. If you’d like a more traditional take on a lemon cream sauce, you can sub heavy cream for the cashew butter 1:1.
Add protein to make it a more hearty meal. If you need more protein in your meal, add shredded chicken, grilled fish, or even a can of chickpeas to this “pasta” dish!
Meal prep this dish. Allow the cream sauce to cool before tossing the zoodles, and then separate them into meal prep containers. Top them with the veggies, and refrigerate until ready to enjoy! This dish stays fresh tasting for 3 days and tastes great chilled.
- 1 tablespoon avocado oil
- 1 bell pepper yellow
- 1 cup carrots cut in matchsticks
- 1 cup broccoli cut in small pieces
- 1 cup cherry tomatoes
- 1/2 red onion cut in strips
- 1 teaspoon McCormick Salt Free Seasoning
- 2 zucchini spiralized
Lemon Cream Sauce
- 1/2 cup low sodium vegetable broth
- 1/4 cup cashew butter
- 3 tablespoons lemon juice
- 1/4 cup parmesan cheese optional, omit for vegan option
- 1/2 teaspoon McCormick Salt Free Seasoning
- To a large skillet, add avocado oil, along with bell peppers, carrots, tomatoes, broccoli, and onions. Saute for about 10 minutes over medium heat, allowing them to soften. Season with McCormick Salt Free Seasoning.
- Remove the veggies from the pan and set aside. Into the skillet, add the vegetable broth, cashew butter, and lemon juice. Heat over medium heat until simmering, then add the parmesan cheese and McCormick Salt Free Seasoning. Stir to allow the cheese to melt, then remove the pan from heat.
- Add the spiralized zucchini to the pan and toss with the lemon cream sauce. The zoodles do not need to be cooked or they will get watery.
- Top the creamy zoodles with the vegetables, and toss to combine. Garnish with additional parmesan cheese, if desired.