Low Carb Pasta Primavera Recipe

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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Low Carb Pasta Primavera

Original Recipe: allrecipes.com

INGREDIENTS:

• 1 bunch of fresh basil
• 3 cups chicken broth, divided
• ½ cup olive oil
• 2 cloves garlic
• 1 pound of zucchini pasta noodles
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch of green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 yellow summer squash, diced
• 1 cup chopped sugar snap peas
• ½ cup shelled edamame
• 1 bunch asparagus, stalks diced, tips left whole
• ½ cup grated Parmesan cheese, or as needed

DIRECTIONS:

1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
3. Quick cook zucchini noodles in the same pot of boiling water, cook until heated through but still firm to the bite, about 4-5 minutes. Drain.
4. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
5. Increase heat to medium-high. Stir 2 cups chicken broth, squash, sugar snap peas, and edamame into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
6. Pour 1/4 cup basil-garlic mixture into squash vegetable mixture and cook and stir until heated through, about 1 minute. Remove from heat.
7. Place pasta in a large bowl; pour squash vegetable mixture over pasta and pour the remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap the bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Nutrition Facts: per serving

Serves:  6 servings per recipe

• Fat – 26.9g
• Protein – 18g
• Carbs – 10g

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