Modern Low-Carb Zucchini Pasta Primavera

About this recipe

This modern take on a classic pasta primavera features vibrant vegetables and a creamy sauce without the carbs. Perfect for any meal, this low-carb dish uses zucchini noodles for a healthier twist, while still maintaining that creamy, satisfying flavor. Easy to make for a weeknight dinner and adaptable with your favorite seasonal veggies.

Ingredients

• 1 lb zucchini noodles
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves, chopped

Directions

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Sauté bell peppers for 3-4 minutes until they begin to soften.

3. 3

   Add cherry tomatoes and garlic; cook for 2-3 more minutes.

4. 4

   Stir in zucchini noodles, cooking for 2-3 minutes until heated through.

5. 5

   Add heavy cream, Parmesan cheese, and lemon juice; mix until creamy.

6. 6

   Season with salt and pepper to taste; toss with fresh basil before serving.