Did you know “primavera” is Italian for spring? Since the first day of spring was just on Friday I thought this dish would be perfect for Meatless Monday. The original recipe is made with pasta, which you can use, but I wanted to keep it low in carbs so I’m making this with zucchini noodles or “zoodles”.
Another fun fact, pasta primavera was created back in 1975 by New York chef Sirio Maccioni on Robert’s Island in beautiful Nova Scotia (east coast represent!) He brought this dish back to his restaurant, Le Cirque in New York, and added it to the menu. Due to the health craze of the 70s, this dish became very popular because it was packed full of nutritious veggies.
1 medium zucchini, spiralized (about 250g)
1 cup broccoli florets
1 medium carrot, sliced
1 cup spinach
1/2 cup red bell pepper, sliced
1/2 cup snap peas
1 small shallot, diced
2 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp fresh Italian spices (basil, oregano, rosemary, thyme)
1 tsp lemon zest
1 tsp fresh lemon juice
2 oz cheese (I used Kerrygold, but feel free to use Parmesan or vegan cheese)
S&P to taste
In a large frying pan, add the shallots and cook until translucent. Add broccoli, carrots, spinach, bell pepper, and snap peas. Sprinkle with salt and pepper. Cook on medium for about 5-7 minutes.