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. So, tell me. Does anything sound more appealing on a Friday after a week of hard work than a bracing bowl of raw veggies? Anyone, anyone? Bueller?
What if said veggies were followed up with a margarita? And something chocolate. And two days off work. Let’s make that happen tonight. We deserve it. This slurp-worthy mess of oodles(?) is one of the most refreshing things I’ve devoured lately. In-season veggies need little embellishment, so a jolt of fresh herbs and some salty Parmesan work beautifully to bring this dish to life.
The veggie noodles are an assortment of carrots (yellow and orange), zucchini, and asparagus, but feel free to use any sturdy veg that you can crank through the spiralizer. Most squash varieties would also be lovely. Green peas add satisfying crunch, while juicy cherry tomatoes lend sweet contrast to tangy cheese. I always welcome a lighter pasta option with open arms on weeknights. Veggie noodles add a punch of fiber and boost the nutrient quota within minutes, and you never have to feel bad about going in for seconds.
This dish is best enjoyed fresh (as in, right after you make it). Once you toss the noodles in the olive oil dressing, they can soften quickly while releasing a bit of water. If you’d like to make it ahead, I would recommend waiting to dress it until right before eating. Serve this dish alongside grilled fish or chicken, or topped with shrimp or tofu for extra protein. It’s very kid-friendly (seriously, one of the best ways to slip in a few extra servings of veggies) and naturally gluten free.
And if the task of spiralizing does not entice you on any given night, you can get pre-packaged spiralized vegetables in the produce aisle of most grocery stores now. Zoodles are here to stay, friends. And I’m totally on board with it.
- 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
- 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.
- Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Add to bowl.
- Add tomatoes, green peas, and green onion to bowl. Gently toss to combine.
- 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.