Zoodle Pasta Primavera

Points

Total Time: 8 min

Prep: 5 min

Cook: 3 min

Serves: 1

Easy

This all-vegetable dish is the perfect meal when you want a big dose of veggies! Customize it by using squash, carrot, and/or beet spirals, and swapping in any roasted veggies you have on hand. Enjoy your primavera as is or add some sliced chicken breast or shrimp, a sprinkle of Parmesan cheese, or a few spoonfuls of part-skim ricotta.

Ingredients

2 cups fresh zucchini spirals
1 pinch table salt
1 pinch black pepper
1 cup non-starchy roasted vegetables without oil, such as broccoli and tomatoes
4 tbsp WW Zesty herb sauce, or to taste (see recipe below)

Instructions

Warm spiralized zucchini in a nonstick skillet over medium heat; season to taste. Add roasted vegetables and herb sauce; stir and warm through.
Makes 1 serving.

Zesty Herb Sauce

Points

Total Time: 10 min

Prep: 10 min

Cook: 0 min

Serves: 4

Easy

To give this parsley-cilantro sauce more body and a little creaminess, we puree shallots with water until thick, then add a little Dijon mustard to help emulsify the ingredients. Not only do these additions enhance the texture, but they also add savory depth to the sauce. Serve at room temperature over fish or chicken, baked or roasted potatoes, or steamed or roasted vegetables. Though leftovers will hold up, flavor-wise, for two or three days, the herbs will start to discolor—so the sauce is best enjoyed within a few hours of making.

Ingredients

¼ cup uncooked shallots, chopped
¼ cup water
1 tbsp fresh lime juice
1 tsp Dijon mustard
⅜ tsp kosher salt
1 cup fresh parsley, flat-leaf, coarsely chopped leaves and stems
1 cup cilantro, coarsely chopped leaves and stems

Instructions

Combine shallots, water, and lime juice in a mini food processor or small blender. Pulse or blend at high speed until shallots are mostly pureed. Add mustard and salt and pulse to combine. Add parsley and pulse until finely chopped. Add cilantro and pulse until finely chopped.
Serving size: about 3 tbsp.

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