Spring Vegetable Primavera
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.
Servings: 3 servings
Ingredients
- 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
- 1/4 cup fresh chopped basil
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup freshly grated parmesan
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16.5g | Saturated Fat: 3g | Sodium: 487mg | Fiber: 6g | Sugar: 10g