Paleo Garden Fresh Veggie Pasta
Bursting with vibrant colors and wholesome flavors, Paleo Garden Fresh Veggie Pasta is a nutrient-packed dish that celebrates the beauty of fresh produce. This paleo-friendly recipe features zucchini noodles as a healthy, gluten-free base, paired with a medley of sautéed bell peppers, cherry tomatoes, wilted kale, and aromatic garlic and onion. A splash of lemon juice and zest adds a refreshing citrus twist, while fresh basil and crunchy walnut pieces elevate the dish with herby and nutty notes. Perfect for a quick and light dinner, this recipe comes together in just 30 minutes and serves four, making it ideal for busy weeknights or casual entertaining. Whether you’re following a paleo lifestyle or simply seeking a low-carb, veggie-forward alternative to traditional pasta, this dish is a satisfying and flavorful option that proves healthy eating can be utterly delicious.
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Recipe Information
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
Instructions
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.
Dice the red and yellow bell peppers into small cubes. Halve the cherry tomatoes. Mince the garlic cloves. Finely chop the red onion.
In a large skillet over medium heat, add the olive oil and warm it for about 1 minute.
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.
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.
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.
Season the veggie pasta with sea salt and black pepper to taste. Stir well to ensure the flavors are evenly distributed.
Remove the skillet from heat and sprinkle with fresh basil leaves and walnut pieces for a delicious crunch and added flavor.
Serve immediately, dividing the paleo pasta among four plates. Enjoy your fresh, nutritious, and paleo-friendly meal!
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6807 mg | 296% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 57.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
