Primavera! That’s Italian for “lightly sauteed springtime vegetables.” Traditionally made with a not-so-light creamy cheese sauce, this recipe transforms the dish into a healthier and tastier version. A more delicate cream sauce is created from a base of cashew butter. The combination of Dijon, lemon, chicken broth, garlic and onions combine to yield an aromatic flavor that will delight everyone at your table. Serves 4
2 cups fresh or frozen broccoli florets
3 tablespoons olive oil
¾ cup of ¼-inch-thick half-moon slices onion
4 cloves garlic, minced
2 cups of ¼ inch-thick sliced white mushrooms
1 cup of ¼ inch-thick sliced carrots
1 cup of ¼ inch-thick sliced red bell peppers
1 cup unsalted chicken broth
3 tablespoons cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
1 package of lentil pasta cooked according to package instructions*
- Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
- *Prepare the pasta in a separate pot
- Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
- Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper.
- Serve the the pasta on plates or large bowls topped with veggies and sauce mixture.
*Do not prepare pasta too early or the noodles will have to sit, which can make them become mushy.
Recipe Adapted from: The Food Network