Spring Zucchini Pasta with Peas, Leeks & Watercress

gluten freevegetarian
Spring Zucchini Pasta with Peas, Leeks & Watercress

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March 20. March 20. March 20. Say it with me, “March 20!!”

March 20th is the first official day of spring and I think I speak for everyone when I say, “About time!!” It’s been a heck of a winter with snow storms, ice storms, wintry mixes and crazy fluctuations in temperature.

Well, what better way to countdown the beginning of spring than with a beautiful green bowl of spring pasta?

Spring Zucchini Pasta with Peas, Leeks & Watercress

To me, watercress screams springtime. Although it’s defined as a perennial plant, it’s at its peak flavor in the spring. It’s so delicate and has that rejuvenating herby taste. We can all use a little rejuvenation, right?

Peas are dainty and add more fresh flavor to accompany the zucchini noodles. Speaking of freshness, what better way to add nutritional benefits and that refreshed feeling than lemon juice? By squeezing a lemon over this pasta, it creates this garlic-lemon combination that brings out all the flavors in the other ingredients.

Spring Zucchini Pasta with Peas, Leeks & Watercress

The leeks bring us back to the horrid truth: it’s still winter! But, they have a light and mild taste that complements the rest of the ingredients well – and adds more green color.

Don’t forget the parmesan cheese! This is optional, but a tiny bit of cheese (a dusting, if you will) adds saltiness, some protein and more flavor to the pasta.

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Would it be overkill if we ate this with a green juice? I say no. You can never have too many greens! Like shoes.

What is your favorite part of the springtime?

Spring Zucchini Pasta with Peas, Leeks & Watercress

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1

Ingredients

  • 1/2 tbsp of olive oil
  • 1 clove of garlic minced
  • 1 small pinch of red pepper flakes
  • 1/4 cup diced white onion
  • 1 leek stalk green tops removed and white bottoms sliced thinly (about 1/3-1/2 cup)
  • salt and pepper to taste
  • 1.5 zucchinis Blade C
  • 1/2 cup packed watercress
  • 2 tbsp cooked green peas
  • 1/2 whole lemon
  • 1 tsp grated parmesan cheese to garnish

Instructions

  • Place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the white onion and leeks. Season with salt and pepper and cook for about 3 minutes or until leeks start to brown.
  • Then, add in the zucchini noodles and watercress. Toss frequently for about 3 minutes or until zucchini noodles have softened and warmed. When done, add in the peas and squeeze lemon over the skillet. Toss the pasta once more to combine and then plate into a bowl. Top with parmesan cheese and enjoy!

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Spring Zucchini Pasta with Peas, Leeks & Watercress

Spring Zucchini Pasta with Peas, Leeks & Watercress

Spring Zucchini Pasta with Peas, Leeks & Watercress

 

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25 comments

emilyhein727 says:
This looks delicious :) I'll definitely have to try this. My favorite part about spring is finally being able to wear shorts and short sleeves again. I can't stand all the winter layers!
Thanks so much! Glad you like the recipe :)
meg94 says:
Looks wonderful! Can't wait to play and experiment with my new gadget. Fingers crossed it all works well tonight. If I have success I'll add it to my blog (http://jmpaleo.wordpress.com/). Since going Paleo, I have missed my PASTA! Planing on Mastering! Thanks for your info. Will be looking to add your cookbook too. is it on iBooks?
meg94 says:
Looks Fantastic. Thanks for your blog! Look forward to many inspiring ideas! Opening my box tonight!
runrenrun says:
I made this for dinner tonight and holy freaking wow was it good!! Like lick the plate good! And the funny thing is that I (thought!) I don't like peas and I've never cooked with watercress before so this was pretty out of the box for me. So happy I gave it a chance!
I'm so glad you liked the recipe - it's so refreshing!
Joanne says:
To say that I cannot wait for spring is an UNDERSTATEMENT. But at least there are meals like these that will make me feel like it's happening soon!
hipfoodiemom says:
this dish looks sooooo fabulous. . it's like all of my favorite things in one bowl! I have to say thank you for introducing me to my spiralizer! which one do you have b/c I'm not sure my blades are labeled. . I need to check!
Ali says:
I made this last night, and it was awesome! The only different thing I did was add bacon, I am so excited for the leftovers for lunch today. Thanks for all your delicious recipes!
e. hamilton says:
How much linguini do you in the Springtime Linguini, Leeks and Peas recipe. It wasn't listed in the recipe.
Ali Maffucci says:
There's no linguine in this recipe, it's zucchini noodles!
Sandy says:
This really looks delicious! There are so many spring vegetables that come in my CSA bag.....when the growing season around here actually starts!.......that I can see using asparagus, pea shoots, baby spinach, scallions or so many other fresh goodies. I'm glad I caught the serving size though , hubby would be so sad if there wasn't enough for two.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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