Zucchini Noodles Primavera With Zucchini, Scallops and Caper Tarragon Sauce

Save yourself the fat and sodium that comes with pasta primavera. Zucchini noodles, or "zoodles," are a high-water-content and low-carb pasta option you can splurge on!

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1 tbsp Extra-virgin olive oil
2 Garlic cloves (minced)
6 Grape tomatoes (halved)
12 Large scallops
Juice of 1 lemon
Salt and pepper (to taste)
2 Zucchinis
1 1/2 tbsp Tarragon
1 tbsp Capers
Using a spiralizer or a julienne peeler, slice the zucchini lengthwise into 1/4-inch-thick “noodles.” 


Place a large skillet over medium heat and add the olive oil.

Once the oil heats, add the garlic and cook for 30 seconds or until fragrant.

Then add in the tomatoes, scallops, zuchini noodles, lemon juice and season with salt and pepper.

Let cook for about 5 minutes or until the scallops are cooked through.

Add in the zucchini noodles, tarragon and capers and toss to combine.

Cook for 2-3 minutes or until zucchini is al dente.

Divide into bowls and serve.