Paleo Garden Fresh Veggie Pasta
Bright, colorful, and bursting with flavor, this Paleo Garden Fresh Veggie Pasta is the perfect way to savor the season’s bounty while staying healthy. Made with spiralized zucchini noodles and loaded with nutrient-packed vegetables like kale, cherry tomatoes, and bell peppers, this dish is as nourishing as it is delicious. A zesty hint of lemon, aromatic garlic, and fresh basil lend vibrant flavor, while crunchy walnut pieces add a delightful texture. Ready in just 30 minutes, this paleo-friendly recipe is gluten-free, low-carb, and vegan, making it an ideal wholesome meal for any occasion. Perfect for weeknight dinners or light lunches, this garden-inspired dish is a celebration of fresh, wholesome ingredients.
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Ingredients
- 3 medium zucchini
- 3 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 cup cherry tomatoes
- 3 cloves garlic
- 1 small red onion
- 2 cups kale
- 1 large lemon
- 1 cup basil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup walnut pieces
Directions
Step 1
Begin by preparing the zucchini noodles: trim the ends of the zucchini and use a spiralizer to create noodles. Alternatively, use a julienne peeler to create long strips resembling pasta. Set aside.
Step 2
Dice the red and yellow bell peppers into small cubes. Halve the cherry tomatoes. Mince the garlic cloves. Finely chop the red onion.
Step 3
In a large skillet over medium heat, add the olive oil and warm it for about 1 minute.
Step 4
Add the red onion, garlic, and bell peppers to the skillet. Sauté for 3-4 minutes until the onions are translucent and the bell peppers have softened.
Step 5
Add the cherry tomatoes and kale to the skillet. Continue to cook for another 2-3 minutes until the kale is wilted and the tomatoes are just starting to burst.
Step 6
Zest and juice the lemon. Add both the zest and juice to the skillet along with the zucchini noodles. Toss the mixture gently to combine and cook for another 2 minutes until the zucchini noodles are just tender but not overly soft.
Step 7
Season the veggie pasta with sea salt and black pepper to taste. Stir well to ensure the flavors are evenly distributed.
Step 8
Remove the skillet from heat and sprinkle with fresh basil leaves and walnut pieces for a delicious crunch and added flavor.
Step 9
Serve immediately, dividing the paleo pasta among four plates. Enjoy your fresh, nutritious, and paleo-friendly meal!
Nutrition Facts
| Serving size | (1410.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1204.9 |
| Total Fat 86.1g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 0mg | 0% |
| Sodium 6807.2mg | 0% |
| Total Carbohydrate 99.3g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 57.9g | |
| Protein 25.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 419.1mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3077.2mg | 0% |
Source of Calories