This primavera recipe cuts carbs by swapping out the pasta for zucchini “noodles.”
This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce.
Add flour; whisk until smooth.
Add half-and-half; cook, whisking constantly, until the mixture starts to thicken.
Add pesto; whisk until combined.
Remove from heat; set aside.
Heat oil in a large skillet over medium-high heat.
Add zucchini noodles; toss gently to combine.
Divide evenly among 4 bowls; top with Parmesan and basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
