Zoodle “Pasta” Primavera – Zucchini Noodles with Chicken & Summer Veggies
Can’t have pasta or trying to lower your carb intake?
I’ve fallen in love with my vegetable spiralizer and with everything I can make with it. I especially love zucchini noodles (or zoodles) to take the place of my beloved pasta.
Being Italian, pasta and pasta dishes have been a huge part of my life. Since going grain free I have been missing it. I’ve been converting some of my favorite pasta recipes over to zoodle recipes and have been very pleased with the results.
The first recipe I’d like to share with is is for Zoodle “Pasta” Primavera. It’s a delicious blend of seasonal, farmer’s market fresh vegetables and herbs, packed with protein from pastured chicken, and a little parmesan cheese (optional).
The beauty here is that you can add whatever recipes you have on-hand and it will turn out amazing! Just be sure to season everything at every step so you have a flavorful blend.
I like to use sea salt, black pepper, and Herbamare. I also use plenty of fat to cook everything in. It’s key! Remember, the vitamins in vegetables are fat soluble so you’ll want to always cook them in good fats. I like coconut ghee.
- 4 zucchini
- 4 chicken thighs - cooked (bone and skin removed)
- 1 bell pepper
- 1 onion
- 1 small eggplant (optional)
- 2-4 cloves fresh garlic
- 4-8 oz mushrooms
- 1 bunch fresh basil
- 1 cup Cherry or grape tomatoes
- Parmesan cheese (grated)
- sea salt & pepper to taste
- If chicken is uncooked, season with Herbamare or salt and pepper and bake at 350 degrees F until cooked through.
- Spiralize the zucchini.
- Chop all of the veggies into bite-sized chunks.
- In a saute pan, add the peppers, onions, and garlic. Season with salt and pepper. Cook for about 2 minutes.
- Add the remaining veggies (except tomatoes and basil) and zucchini pasta. Season again.
- Stirring gently, cook the mixture until zucchini is fork tender.
- Add the basil and tomatoes at the very end.
- Taste for seasoning and add cooked chicken. Allow to sit for a minute to blend flavors.
- Remove from heat and serve with parmesan cheese (optional).
I don’t miss pasta anymore! I absolutely love how eating more veggies makes me feel instead of having a brick in my gut from wheat pasta! This is a great way to get your children (and husband) to eat healthier as well.
Does it take a little more time to prepare than throwing in some dry pasta into boiling water? Sure it does. But, it’s so worth it!
Be nourished. Be happy.
Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).