Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette
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This gluten-free and vegan zucchini noodle dish is perfect for spring. It is light, fresh, and super simple to make.
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Ingredients
- 3 zucchini small
- 1 tablespoon olive oil
- 1 asparagus cut into 1-inch pieces, woody ends discarded, small bunch
- 3/4 cup peas frozen
- 1/2 cup basil vinaigrette
- salt to taste
- black pepper to taste
Instructions
- Spiralize the zucchini, according to manufacturer's instructions, and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until tender, about 5 minutes. Stir in the peas and cook for 2 minutes. Add the zucchini noodles and cook for 1 minute, just so the noodles are warmed. You don't want to really cook them or they will get soggy. Remove from heat and pour the basil vinaigrette over the zucchini noodles. Toss with tongs until the noodles and vegetables are evenly coated. Season with salt and freshly ground black pepper, to taste. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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