A great summer time vegan dish. And also a healthy alternative to pasta Vegatable Primavera with Natrual Pesto!
Ingredients ngredient . Yield 4 4 medium zucchini, squash (about 2 pounds) 1 brunch asparagus peeled or turned spaghetti pasta spiralize
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, chiffanod
2 tablespoon toasted pinenuts
2 teaspoons cold water
Salt, pepper to taste
Trim and spiralize the zucchini, sqauash, asaprgus.Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, to a large, deep saute’ pan turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini, sqauash, aspargus noodles. Hit with 2 tablespoon water toss the noodles with pasta tongs and cook until al dente finish with basil, parmesan, toasted pine nuts salt & pepper to taste, they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the primavera over cook keep tossing serve when ready.