Gluten-Free Zucchini Pasta Primavera

• 2 cups fresh or frozen broccoli florets
• 3 tablespoons olive oil
• 3/4 cup 1/4-inch-thick half-moon slices onion
• 4 cloves garlic, minced
• 2 cups 1/4-inch-thick sliced white mushrooms
• 1 cup 1/4-inch-thick sliced carrots
• 1 cup 1/4-inch-thick sliced red bell peppers
• 1 cup unsalted chicken broth
• 3 tablespoons cashew butter
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• Sea salt and freshly ground black pepper
• 1 pound zucchini, cut into long strands with a julienne peeler or mandolin

1. Bring a medium saucepan of water to a boil.
2. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes.
3. Drain and set aside.
4. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat.
5. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes.
6. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes.
7. Combine with the broccoli.
8. Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth.
9. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper.
10. Gently toss with the vegetables.
11. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes.
12. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper.
13. Serve the zucchini "pasta" topped with the vegetables.

olive oil, onion, garlic, white mushrooms, carrots, red bell peppers, chicken broth, cashew butter, lemon juice, mustard, salt, zucchini

Taken from www.foodnetwork.com/recipes/gluten-free-zucchini-pasta-primavera.html (may not work)