In-season vegetables need little embellishment, so a jolt of fresh herbs and salty Parmesan work beautifully to bring this pasta-alternative recipe to life. The veggie noodles are an assortment of carrots, zucchini, and asparagus, but feel free to use any sturdy vegetable that you can run through a spiralizer. Green peas add satisfying crunch, while juicy cherry tomatoes lend sweet contrast to tangy cheese. This 15-minute main is ultra kid-friendly and a great way to sneak in a few extra servings of vegetables. Serve it alongside grilled fish or chicken, or topped with shrimp or tofu for extra protein.
2 medium zucchini
2 large carrots
5 thick asparagus stalks
1 cup halved cherry tomatoes
1 cup frozen green peas, thawed
3 tablespoons thinly sliced green onion
1/4 cup fresh chopped basil
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
.75 ounce Parmesan cheese, shaved (about 1/4 cup)
Est. added sugars 0g
How to Make It
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 shaved asparagus, tomatoes, peas, and green onion to bowl. Gently toss to combine.
In a separate smaller bowl, combine basil, 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.