Kitchen Table Recipe & Ideas Vegatable Primavera Natrual Pesto

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

DIRECTIONS

    • PREPARE NOODLES

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.

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