One Pot Zucchini Primavera
Makes 4 servings
2 large or 4 medium zucchini, cut into 3- to 4-inch pieces
1 sweet onion
2 teaspoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup sliced asparagus (1-inch pieces)
1 cup sliced mushrooms
1 cup fresh or frozen peas
1 cup packed baby spinach
1/4 cup vegetable broth
1/4 cup heavy cream
1 teaspoon coarse salt
Freshly ground black pepper (optional)
1/4 cup freshly shredded Parmesan cheese
1/4 cup coarsely chopped fresh parsley
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 4 and process until
blade reaches end of zucchini. Repeat with remaining zucchini.
Center onion on fruit and vegetable skewer; attach to Spiralizer. Position fine spiralizing blade at end of onion. Place separate medium bowl below blade to catch onion. Turn stand mixer to speed 4 and process until blade reaches end of onion.
Heat olive oil in large skillet over medium-high heat. Add garlic and red pepper flakes; cook 1 minute, stirring constantly. Add onion, asparagus, mushrooms and peas; saute 2 to 3 minutes until onion is softened. Add zucchini and spinach; stir in broth and cream. Bring to a simmer; cook 3
minutes or until vegetables are tender. Stir in salt and black pepper, if desired.
Divide among 4 serving plates; sprinkle with cheese and parsley.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*