Zucchini Primavera with Greek Yogurt Lemon Alfredo Sauce

I go through phases where I hate cooking.  Nothing sounds good.  I hate that I have to cook a bazillion meals every day…all the time. First-world problems…I know!

Today I felt like I got my cooking mojo back.  This recipe was the perfect combination of refreshing and rich.  I am working on my next What’s the Word.  It is on Greek Yogurt, so I was inspired to use it in a recipe.  Here was today’s lunch.  It is totally worth sharing. Give it a try and let me know what you think.

For the “Pasta”


Zucchini noodles spiralized

Bell pepper

Red onion

Chopped Kale

2 TBSP olive oil


Use a spiralizer to prepare the zucchini noodles (“zoodles”). You don’t need to go fancy–here is what I use: Spiral Slicer Spiralizer Complete Bundle – Vegetable Cutter – Zucchini Pasta Noodle Spaghetti Maker. Set aside.  Chop the remaining veggies.  Get creative.  You can add any veggies you desire to this meal.  Sauté veggies until nearly aldente (about five minutes).  Add zoodles and sauté another five minutes until tender.


For the Alfredo Sauce


2 TBSP grass-fed butter

1/2 cup broth (I use bone broth like this: Kettle and Fire Gluten Free, Paleo Beef Bone Broth, 16.9 Ounce)

1 cup grated parmesan cheese

1 cup unsweetened, plain greek yogurt

3 cloves garlic, finely chopped

1 TBSP fresh lemon juice

salt to taste


In medium saucepan, melt butter and add garlic.  Cook for 1-2 minutes, or until garlic becomes fragrant. Add broth and bring to a simmer for 2 minutes.  Take off heat.  Allow mixture to cool for 2 minutes.  You want it still hot, but not bubbling, or your yogurt may curdle.  Mix in parmesan cheese and greek yogurt whisking until well combined and cheese is mostly melted. Squeeze in lemon juice and add salt to taste.

Toss over your zucchini or pasta and enjoy!