Spring Vegetable Primavera
Recipe type: Main dish, vegetarian
Prep time: 
Total time: 
Serves: 3 servings
Fresh and vibrant spring pasta primavera made of vegetable noodles, herbs, and tangy Parmesan. A plant-powered main brimming with nutrients that comes together in just 15 minutes.
  • 2 medium zucchini
  • 2 large carrots
  • 5 thick asparagus stalks
  • 1 cup halved cherry tomatoes
  • 1 cup frozen and thawed green peas
  • 3 Tbsp. thinly sliced green onion
  • ¼ cup fresh chopped basil
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup freshly grated parmesan
  1. Run zucchini and carrots through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler. Place in a large bowl.
  2. Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Add to bowl.
  3. Add tomatoes, green peas, and green onion to bowl. Gently toss to combine.
  4. In a small bowl, combine basil, olive oil, lemon juice, salt, and pepper. Stir with a whisk. Pour over salad and gently toss to combine. Divide into 3 bowls and top evenly with parmesan cheese.
Nutrition Information
Serving size: 1½ cups Calories: 253 Fat: 16.5 gm Saturated fat: 3 gm Carbohydrates: 20 gm Sugar: 10 gm Sodium: 487 mg Fiber: 6 gm Protein: 8 gm Cholesterol: 6 mg
Recipe by Dishing Out Health at https://dishingouthealth.com/spring-vegetable-primavera/