I may stand alone in this, but I kind of think that pasta is a dish for the fall and the winter. It’s just too heavy for the hot weather. Don’t get me wrong! Of course there are exceptions to every rule. The main ones here being pasta salad, macaroni salad, and now zoodles! I’ll be honest and tell you that this is my first time really jumping on the zucchini noodle train. While light and refreshing, I never found them to be filling enough to qualify as a whole meal unto themselves. Then I came up with the brilliant idea (if I do say so myself) of mixing them with some wheat or gluten-free pasta and BOOM! A star was born.
Zucchini noodles add a certain lightness to traditional wheat pasta that makes even the heaviest pasta dish palatable in the dead of summer. It was this realization that lead me to the concoction of this very recipe. Zoodles and traditional noodles alike mixed with roasted veggies and the most incredible, oil-free kale pesto sauce you could ever imagine.
This pesto sauce is made with white beans instead of nuts replacing the traditional fattiness of pesto with a punch of protein. The sauce itself is also thinned out with vegetable broth instead of olive oil further reducing the amount of fat in the sauce and boosting the nutritional value. The addition of a roasted cauliflower topping further adds to the overall heartiness of the dish all but guaranteeing satisfaction.
Although super green and veggie-heavy, this dish is completely kid-approved. The veggies chosen for this dish are purposefully sweet and mild when roasted and tie the dish together nicely. This combined with the fun that comes along with turning zucchini into noodles is sure to have anyone asking for seconds.Print
Pesto Primavera with Roasted Cauliflower
A mix of gluten-free pasta and zucchini noodles tossed with roasted veggies and coated in a glorious kale-pesto sauce. The perfect combination of light and hearty.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: entrées
- Cuisine: vegan, gluten-free
1 red bell pepper
1 yellow bell pepper
2 tbsp vegetable broth, separated
4 cloves garlic, minced
1 head cauliflower
1 large zucchini
8oz gluten-free spaghetti
Oil-Free Kale Pesto
1 c tightly-packed basil leaves
1 c loosely-packed kale
1 15oz can great northern beans
2 tbsp nutritional yeast
3 cloves garlic
2 tbsp lemon juice
1/4 c vegetable broth
1/2 tsp salt
1. Preheat oven to 425 degrees F (215 C) and line a large baking sheet with parchment paper. While oven is preheating, slice onion into thin strips and roughly chop bell peppers. Spread onion and bell pepper onto the prepared baking sheet and douse with a tbsp of vegetable broth and a sprinkle of salt and pepper. Roast veggies for 30 minutes.
2. While the onion and bell pepper are roasting, cut cauliflower into florets. Once 30 minutes have passed, remove veggies from oven and carefully transfer them to a large skillet. Place cauliflower onto baking sheet and douse with remaining vegetable broth and another sprinkle of salt and pepper. Roast for 30 minutes.
3. As the cauliflower roasts, prepare the kale pesto. Place all ingredients into a large food processor and pulse until pesto is smooth with only a few visible chunks of greens. Set aside.
4. Once pesto is complete, make zucchini noodles using a spiralizer. Set “zoodles” aside once prepared. Begin heating a large pot of salted water and cook spaghetti noodles as box directs.
5. When cauliflower is done roasting, remove from oven and set aside. Begin heating the large skillet with the veggies over medium-high heat. Add in a splash of water or vegetable broth as needed. Cook for about 5 minutes then add garlic to the skillet and cook an additional 2. Once veggies are smelling fragrant, add in the zucchini noodles, the cooked pasta, and the roasted cauliflower. After everything is well-combined, add in the prepared pesto and toss to coat. Serve immediately. Pesto Primavera can keep in a sealed container in the refrigerator for 3-5 days.
- Serving Size: 1/4 recipe
- Calories: 513
- Sugar: 49.5g
- Sodium: 1340mg
- Fat: 3.5g
- Saturated Fat: 0.6g
- Carbohydrates: 107.2g
- Fiber: 15.8g
- Protein: 17.7g
- Cholesterol: 0mg
Keywords: Pesto, Pasta
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