Gluten Free Zucchini Pasta Primavera Recipes

Steps:

• Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.
• Saute tomatoes, capers, garlic, and a pinch of red-pepper flakes in olive oil for 1 minute over medium-high; add "noodles.". Cook, tossing, 1 to 2 minutes. Sprinkle with pine nuts, Parmesan, and basil.

Steps:

• Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside.
• Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
• Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
• Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini "pasta" topped with the vegetables.