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Bowl of low-cal zucchini noodle primavera with cherry tomatoes, asparagus, peas, basil, and Parmesan on white linen

Low-Cal Zucchini Noodle Primavera

A fresh, low-calorie zucchini noodle primavera with spring vegetables and garlic olive oil sauce, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 178
Ingredients Method Notes

Ingredients
  

Zucchini Noodles
  • 4 medium zucchini, spiralized about 800 g total, salted and patted dry
  • 1 tsp fine sea salt for drawing moisture out of the noodles
Vegetables
  • 180 g asparagus, woody ends snapped off, cut into 3 cm pieces
  • 200 g cherry tomatoes, halved
  • 1 medium red bell pepper, thinly sliced about 120 g
  • 100 g frozen peas no need to thaw
  • 3 garlic cloves, minced
Sauce and Finishing
  • 1.5 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice from about 1 lemon
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes optional, adjust to taste
  • 0.25 tsp freshly ground black pepper
  • 15 g fresh basil leaves roughly torn
  • 30 g Parmesan, finely grated optional, skip for vegan

Method
 

Prep the Zucchini Noodles
  1. Spiralize the zucchini into noodles and place them in a colander over the sink.
  2. Sprinkle with 1 tsp salt, toss to coat, and leave for 10 minutes to draw out moisture.
  3. Press the noodles firmly with a clean kitchen towel or several layers of paper towels until they feel dry to the touch. Set aside.
Cook the Vegetables
  1. Heat a 12-inch nonstick skillet over high heat until hot. Add the halved cherry tomatoes cut-side down with no oil and cook for 2 minutes until blistered and slightly charred. Transfer to a plate.
  2. Add the olive oil to the same skillet over medium-high heat. Add the red bell pepper and asparagus and cook, stirring occasionally, for 3 to 4 minutes until just tender with some color.
  3. Add the minced garlic and red pepper flakes (if using) and stir for 30 seconds until fragrant.
  4. Add the frozen peas and stir for 1 to 2 minutes until heated through. Return the blistered tomatoes to the pan.
Add the Zucchini and Finish
  1. Increase heat to high. Add the dry zucchini noodles to the skillet and toss with tongs for 60 to 90 seconds until just heated through and lightly coated in the pan juices. Do not overcook.
  2. Remove the skillet from the heat. Add the lemon juice, lemon zest, and black pepper, and toss to combine.
  3. Divide between four bowls. Top with torn basil and Parmesan if using. Serve immediately.

Notes

Pat the zucchini noodles as dry as possible before they hit the pan - this single step is the difference between a silky sauce and a watery bowl. Serve right away; the noodles soften within minutes of resting.