Springtime Pasta

This bright and fresh Paleo pasta will have you thinking spring! This Springtime Pasta recipe gets its herbal, anise-like flavor from the fresh tarragon. You can easily substitute fresh basil or flat leaf parsley if you prefer, and dried herbs could be used in a pinch. Delicious shrimp perfectly complement this Paleo pasta recipe, which isn’t actually made from pasta at all. This recipe is made from slicing zucchini into noodles (zoodles) which is most easily accomplished with a vegetable spiralizer, but can also be done carefully with a knife or vegetable peeler.

If you enjoyed this recipe, try our Spring Herbs and Greens Pasta recipe next time. For even more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.

Springtime-Pasta
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Springtime Pasta

Servings 2

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 486

carbohydrate 36g

protein 42g

fat 23g

Ingredients

  • 4 medium zucchini trimmed
  • 1/4 teaspoon(s) sea salt
  • 3 tablespoon(s) olive oil
  • 2 medium garlic clove(s) sliced
  • 1/4 pound(s) mushrooms, white button, cremini or shitaake sliced
  • 1 pound(s) asparagus trimmed and sliced into 1 inch pieces
  • 1/4 cup(s) wine, white (or use vegetable broth)
  • 1/2 pound(s) shrimp peeled and de-veined
  • 1/4 teaspoon(s) black pepper freshly ground
  • 2 tablespoon(s) tarragon, fresh finely chopped

Instructions

  1. Using a vegetable peeler, peel zucchini lengthwise to create noodle-like ribbons. Alternatively, use a mandolin with a julienne plate, a julienne peeler or a vegetable spiralizer to make the "noodles."
  2. Place zucchini in a mesh strainer over a bowl or the sink. Sprinkle with sea salt, and toss with tongs (or use freshly washed hands) to make sure the salt covers the zucchini. Let zucchini sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid.
  3. When "noodles" are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
  4. Add mushrooms and garlic to the hot pan and sauté, stirring frequently for 3 to 5 minutes, or until the mushrooms have softened.
  5. Add asparagus and white wine. Cover and cook for 2 minutes, or until asparagus is bright green and just slightly tender.
  6. Add shrimp, black pepper, and tarragon. Cook, stirring frequently, for another 2 minutes, or until shrimp turn bright pink and are cooked through.
  7. Remove from heat. In a large serving bowl, toss asparagus and shrimp mixture with zucchini. Serve immediately.

Comments

  1. Another yummy one. I really like the tarragon. It adds a nice, slightly licorice flavor. I did squeeze in a little bit of lemon juice at the end, because a little lemon makes everything better.

    1. idnar – Zucchini noodles are excellent raw or cooked. This recipe heats them through by tossing with the warm ingredients just out of the pan. It only takes a minute to heat them, and this method keeps a nice al dente texture. If you prefer, you can toss them in boiling water for a minute or two, but be careful that you don’t overcook the zucchini, making it a mushy mess.

    1. Lissa – I’d suggest using 1/2 lb. grilled chicken breast or thighs instead and it will still be delicious. Just toss it on top after cooking.

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