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Spring Vegetable Primavera

Photo: Jamie Vespa
Active time 15 mins
Total time 15 mins

Serves 3 (serving size: 1 ½ cups)

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)

Nutrition Information

  • calories 253
  • fat 16.7 g
  • satfat 3.2 g
  • monofat 11.3 g
  • polyfat 1.7 g
  • protein 8 g
  • carbohydrate 20 g
  • fiber 6 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 487 mg
  • calcium 128 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  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. 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.

  3. 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.