Serves 4

Pasta primavera is Italian for springtime pasta, with a focus on bountiful spring veggies. Rather than being light, most versions of pasta primavera include a rich cream and Parmesan sauce over pasta — no one’s definition of healthful! Replace the pasta with zucchini “noodles” and create a “cream” sauce made of cashew butter to transform this dish into a slimmer version of its former self.

Prep Time: 25 Minutes

Cook Time: 20 Minutes


  • 2 cups fresh or frozen broccoli florets
  • 3 tablespoons olive oil
  • 3/4 cup half-moon onion slices
  • 4 cloves garlic, minced
  • 2 cups sliced white mushrooms
  • 1 cup sliced carrots
  • 1 cup sliced red bell peppers
  • 1 cup unsalted vegetable broth
  • 3 tablespoons cashew butter
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pound zucchini, cut into long strands with a peeler or mandolin
  • Sea salt and freshly ground black pepper


  • Bring a medium saucepan of water to a boil.
  • Add the broccoli and cook until bright green, tender-crisp and slightly undercooked (2 minutes).
  • Drain and set aside.
  • Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat.
  • Add the onions and garlic, and cook, stirring occasionally, until the onions are soft (3 to 5 minutes).
  • Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender (10 to 12 minutes). Combine with the broccoli.
  • Bring the vegetable broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth.
  • Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
  • Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the zucchini and cook, stirring occasionally, until warmed through and still crisp, 1 to 2 minutes.
  • Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper.

Serve the zucchini “pasta” topped with the vegetables.

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