Vegetable Pasta with Basil Vinaigrette

Vegetable Pasta with Basil Vinaigrette

Makes 6 Servings
Each serving contains: 0 proteins, 1 carb, 1 veg, 1 fat

Ingredients:

3 Cups Whole Wheat Spaghetti, cooked
2 Cups Zucchini, spiralized
1 Tbsp Olive Oil
1 tsp Butter
3 Cloves Garlic, minced
2 Cups Peas, frozen or fresh
2 Cups Asparagus, trimmed into 1-inch pieces
¼ Cup Parmesan Cheese, grated

Basil Vinaigrette:

¼ Cup Olive Oil
½ Cup Fresh Basil
2 Tbsp White Wine Vinegar
2 tsp Dijon Mustard
2 tsp Honey
1 tsp Onion, minced
½ tsp Sea Salt

Directions:

In a large skillet over, medium-high heat, sauté Olive Oil, Butter, Garlic, Peas and Asparagus until Garlic is fragrant and vegetables are tender, about 3-5 minutes. Then add Zucchini Noodles. Cook for another 2 minutes.
In a blender, combine all the ingredients for the vinaigrette and blend for 30 seconds- 1 minute. Set aside.
In a large bowl combine the Spaghetti, Vegetables, Vinaigrette and Parmesan Cheese and toss to combine.

Tagged with: COLLECTION::Vegetables and/or Sides, COLLECTION::Vegetarian, COURSE::Lunch or Dinner

By Eden Covington June 28, 2019

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