Cat Cora’s Dog-Friendly Zoodles Primavera - Global Chef Enterprises

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Cat Cora’s Dog-Friendly Zoodles Primavera

Cat Cora’s Dog-Friendly Zoodles Primavera

Yield: about 4 Servings


4 medium zucchini (about 2 pounds)

3 tablespoons extra virgin olive oil

1/2 cup baby carrots, blanched and cut on biased 

1/2 cup asparagus, blanched and cut on biased

1/2 cauliflower, cut into florets (colored if possible)

1/2 fresh French green beans, blanched and cut into slices 

1/2 cup cherry tomatoes, sliced in half

1/2 fresh peas, blanched 

Coarse salt to taste 

Cat Cora’s Dog-Friendly Red Sauce

Parmigiano-Reggiano or pecorino Romano cheese, to taste

Basil leaves, torn into pieces

Edible flowers (optional)



Cat Cora’s Dog-Friendly Red Sauce

Yield: 7 Cups


Four 28-ounce cans whole tomatoes with basil

½ C olive oil

12 fresh basil leaves, torn into pieces

Coarse salt and freshly ground black pepper



Remove tomatoes from cans and place in a large bowl, reserving juices.

Using your hands, crush the tomatoes, removing and discarding the hard core from stem end and any tough membranes. Set aside. 

Place oil in a large, nonreactive saucepan over medium-low heat. Stir in tomatoes and reserved juices. Add basil and season with salt, pepper.

Increase heat and bring to a boil, then immediately reduce heat to low and simmer until slightly thickened, about one hour.



Trim and spiralize the zucchini (or use prepared zoodles, about 2 pounds). Set aside.

Cut vegetables into bite-sized pieces. Set aside in separate prep bowls.

Heat olive oil in a large skillet over medium heat. Begin adding vegetables to skillet one at a time, starting with the variety that will need to cook the longest (such as the carrots) and then continue adding the additional vegetables, 4-5 minutes lightly sauté. Season with salt and cook all until just al dente. 

Add zoodles and cook, tossing gently but frequently with pasta tongs, until just al dente (about 3 to 5 minutes). 


To plate, place a small pool of the warm red sauce (see recipe below) in the bottom of a bowl and top with the zoodles and vegetables. Garnish with grated cheese, basil leaves and edible flowers.


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