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Zucchini Pasta Primavera

Posted by: Garden of Life on Monday, August 13, 2012

Summer brings lots of fresh and sweet zucchini into the kitchen! Zucchini patties, zucchini bread, zucchini soup, and of course, noodles! Here are two versions; a completely vegan plate and the other with grass fed meatballs.

SERVINGS: 2
PREP TIME: 20 minutes
COOK TIME: 20 minutes for vegan, 35 minutes with meatballs

Ingredients for Vegan version


• 2 tablespoons oil (I used Garden of Life Extra Virgin coconut oil, available here)
• 1 leek, chopped (white to light green portion only, save dark green for stock)
• 1 red onion, diced
• 2 red bell peppers, diced
• 2 carrots, peeled and chopped
• 2 yellow squash, chopped
• 2 medium zucchini, shredded into noodles (I use my veggie zester)
• 2 teaspoons dried Italian herbs
• sea salt or salt-free seasonings
• fresh ground black pepper
• 1 bunch fresh basil (optional)

Instructions

In a large skillet, warm oil over medium heat. Saute leek, red onion, bell pepper and carrots for 5 minutes. Add yellow squash. Cook for 3 minutes. Turn heat off. Add zucchini noodles. Using tongs, toss ingredients to combine. Cover with lid and allow to sit for 5 minutes. Uncover and season with sea salt (optional) and black pepper.

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Ingredients for Meatballs and Zucchini Noodles

• 1/2 pound ground veal or pork
• 1/2 pound grass fed beef
• 1/4 bread crumbs (potato flour for gluten free version)
• 1 teaspoon dried italian herbs
• 2 garlic cloves, finely minced
• sea salt or salt free seasonings
• fresh ground black pepper
• 2 tablespoons oil (I used Garden of Life Extra Virgin coconut oil, available here)
• 1 leek, chopped (white to light green portion only, save dark green for stock)
• 1 red onion, diced
• 2 red bell peppers, diced
• 2 carrots, peeled and chopped
• 2 yellow squash, chopped
• 2 medium zucchini, shredded into noodles (I use my veggie zester, available here)
• 2 teaspoons dried Italian herbs
• 2 cups marinara sauce (optional)
• sea salt or salt-free seasonings
• fresh ground black pepper
• 1 bunch fresh basil (optional)

Instructions

Combine ground meats, bread crumbs, dried Italian herbs, garlic, sea salt (optional) and black pepper in a large mixing bowl. Using your hands, mix ingredients to thoroughly combine. Roll into 12 meatballs. Saute in skillet for 10 minutes or bake in oven for 20 minutes on 350 degrees F.

Onto the vegetables: In a large skillet, warm oil over medium heat. Saute leek, red onion, bell pepper and carrots for 5 minutes. Add yellow squash. Cook for 3 minutes. Turn heat off. Add zucchini noodles. Using tongs, toss ingredients to combine. Cover with lid and allow to sit for 5 minutes. Uncover and season with sea salt (optional) and black pepper.

For more great recipes from Lori go to http://www.purefreshdaily.com

Comments

Ginny Meaks commented on Tuesday, August 14, 2012

Tried this, and my zucchini noodles didn't turn out as pretty as the ones in the picture, but it was still very good! Thanks for the recipe!

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