Spring Vegetable Primavera

By Jamie Vespa

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.

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

1. 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. 2

   Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Add to bowl.

3. 3

   Add tomatoes, green peas, and green onion to bowl. Gently toss to combine.

4. 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.