GLUTEN-FREE ZUCCHINI PASTA PRIMAVERA

Gluten-Free Zucchini Pasta Primavera image

Provided by Turner Broadcasting

Time 45m

Yield 4

Number Of Ingredients 13

2 cups broccoli florets
3 tablespoons olive oil
3/4 cup sliced onion
4 garlic cloves, minced
2 cups sliced white mushrooms
1 cup sliced carrot
1 cup sliced red bell pepper
1 cup unsalted chicken stock
3 tablespoons smooth cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
sea salt & freshly ground black pepper
1 lb zucchini, cut into long strands

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.

Nutrition Facts : Calories 178.6, Fat 11.4, SaturatedFat 1.7, Sodium 78.1, Carbohydrate 16.6, Fiber 3.8, Sugar 8.1, Protein 6