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Low Carb Summer Vegetable Pasta
10 min prep time
20 min cook time
4servings
Recipe by
American Diabetes Association
Photo by
Stock photo
How to Make Low Carb Summer Vegetable Pasta
This summer vegetable pasta dish uses zucchini spirals to keep the carbohydrate lower than a traditional pasta. This delicious recipe which is veggie-packed with asparagus, broccoli, tomatoes, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from zucchini!
10 min prep time
20 min cook time
4servings
1 cup
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Step-By-Step Instructions:
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Bring a large pot of water to boil.
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Meanwhile, set a large sauté pan on medium high and add olive oil. When heated, add tomatoes.
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Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often, until the tomatoes are just starting to blister and lose their shape (about 5 minutes).
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Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use, you do not need to clean it yet.
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Once water is boiled, add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside.
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Cook the package of zucchini spirals according to cooking instructions and set aside.
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In a separate bowl, mix the cottage cheese, lemon zest, basil, and parsley.
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Re-heat large sauté pan to medium high. Add the vegetables, zucchini spirals, cottage cheese mixture, and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes).
Nutrition facts
4 Servings
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Serving Size
1 cup
- Amount per serving Calories 140
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Total Fat
5g
- Saturated Fat 1.9g
- Cholesterol 5mg
- Sodium 200mg
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Total Carbohydrate
15g
- Dietary Fiber 5g
- Total Sugars 8g
- Protein 11g
- Potassium 825mg
- Phosphorous 310mg
Ingredients
olive oil
1 tbsp
cherry tomatoes (yellow preferred)
12 oz
garlic (minced)
4 clove
asparagus (1-inch pieces with woody ends trimmed)
8 oz
broccoli (florets)
8 oz
zucchini noodles (from frozen section)
12 oz
cottage cheese (low-fat)
8 oz
lemon zest
2 tsp
fresh basil (thinly sliced)
3 tbsp
fresh parsley (finely chopped)
2 tbsp
lemon juice
1/4 cup
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