Zucchini Noodle Primavera
This is a fully vegetarian pasta dish that leans on a mix of zucchini noodles and regular pasta to keep it lighter than a normal pasta primavera. Peas and tomato add color and a bit of sweetness against the garlic and Parmesan.
Mixing zucchini noodles with regular pasta instead of using zoodles alone keeps this filling without the watery texture spiralized vegetables can have on their own. Garlic and butter are really all the sauce this needs.
This is one of the lighter vegetarian pastas I make, without any cream or heavy cheese sauce weighing it down. Parmesan on top adds just enough richness to finish the dish.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat gently, since the zucchini can turn watery if overcooked.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Zucchini Noodle Primavera
YIELD
10 portions
ESTIMATED NUTRITION
320 calories • 14g protein • 39g carbs • 13g fat per portion
What I really like about this recipe is how light it feels compared to my other pasta dishes, thanks to the zucchini noodles.
Ingredients
• 20 cups zucchini noodles
• 15 oz dry pasta, cooked
• 5 tomatoes, diced
• 2 cups peas
• 1 cup grated Parmesan
• 4 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
Directions
1. Sauté the garlic in olive oil and butter until fragrant.
2. Add the tomatoes and peas; cook until the tomatoes soften slightly, about 5 minutes.
3. Add the zucchini noodles and cooked pasta; toss until just warmed through.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with Parmesan on top.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently, since zucchini noodles can turn watery if overcooked. Nutrition is estimated per portion.
