Photo: Jamie Vespa
Active Time
15 Mins
Total Time
15 Mins
Yield
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.

How to Make It

Step 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.

Step 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.

Step 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.