Name: Renee's Tucsons Zucchini “Noodle” Pasta Primavera (GF) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium Zucchini; 2 cups Spinach; 1 cup Artichoke hearts; 1 medium Red bell pepper; 3 cloves Garlic cloves; 1 medium Onion; 1 cup Broccoli florets; 0.5 cup Kalamata olives; 0.25 cup Fresh basil

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spinach, artichoke, red peppers, garlic, onions, broccoli, Kalamata olives, salt & pepper, olive oil & basil. House baked focaccia is served upon request. Add baguette (GF, V) +$5. Select sauce from: – Marinara, Alfredo, pesto, vegan pesto, or olive oil & herbs – Add baked chicken, arizona beef meatballs, or arizona beef meat sauce +8.50 each

Using a spiralizer or a vegetable peeler, create zucchini noodles and set aside.

Prepare the Zucchini Noodles

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.

Sauté the Vegetables

Stir in broccoli florets and red bell pepper slices. Cook for about 5 minutes until slightly tender.

Add Remaining Vegetables

Add spinach and artichoke hearts to the skillet, cooking until spinach is wilted.

Incorporate Spinach and Artichokes

Add the zucchini noodles and Kalamata olives to the skillet. Toss everything together and cook for an additional 3-4 minutes.

Toss in Zucchini Noodles

Season with salt and pepper to taste. Add chopped fresh basil before serving. Optionally, serve with house-baked focaccia or a baguette.

Season and Serve

Zucchini

Spinach

Artichoke hearts

Red bell pepper

Garlic cloves

Onion

Broccoli florets

Kalamata olives

Fresh basil

Zucchini “Noodle” Pasta Primavera (GF)

watercress puree, soy honey vinaigrette, sugar snap peas, ikura, radish, turnips

Chilean sea bass koji marinated and grilled

Seafood ‘toban yaki’ is a Japanese dish that features a medley of seafood and vegetables cooked together in a flavorful sauce. The combination of sweet prawns, scallops, king crab legs, and vegetables such as bok choy and oyster mushrooms creates a rich, savory dish, accentuated by a citrusy butter sauce. Here's how to make this delightful seafood dish at home.

Seafood ‘toban yaki’

Chopped romaine, Parmigiano-Reggiano with our creamy Caesar dressing (**contains raw egg) and home-made croutons made with gluten-free bread.

Caesar

Baby spinach, roasted pine nuts, tomato, feta, with our honey poppy seed dressing.

Topped with pizza sauce and shredded mozzarella OR Daiya vegan cheese. Available in: – 12” Traditional wheat crust (8 slices) $14.50 or – 10” Gluten-free (6 slices) crust made locally from The Gourmet Girls $15.50

Build your own Pizza

Chopped romaine, sun-dried tomatoes, cucumber, kalamata olives, red peppers, artichoke, and feta. Served with our garlic feta dressing. –Add hummus spread +$4

Greek

Make Zucchini “Noodle” Pasta Primavera (GF) Recipe in just 30m. Spinach, artichoke, red peppers, garlic, onions, broccoli, Kalamata olives, salt & pepper, olive oil & basil. House baked focaccia is served upon request. Add baguette (GF, V) +$5. Select sauce from: – Marinara, Alfredo, pesto, vegan pesto, or olive oil & herbs – Add baked chicken, arizona beef meatballs, or arizona beef meat sauce +8.50 each

Zucchini “noodle” Pasta Primavera (gf) Recipe

Ingredients

Vegetables and Garnish

Method

Cooking Instructions