Description
A vibrant and refreshing Zucchini Noodles dish tossed with crisp asparagus, sweet peas, and a zesty basil vinaigrette. This light yet satisfying vegan meal is perfect for spring or summer, packed with fresh herbs, seasonal vegetables, and wholesome flavor. Keyword: zucchini noodles with asparagus and peas
Ingredients
Units
Scale
- :
- 4 medium zucchini, spiralized
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Basil Vinaigrette:
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (optional)
- Salt and pepper, to taste
Instructions
- :
- Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes. Add peas and cook 1 minute more. Drain and rinse with cold water.
- In a blender, combine basil, olive oil, lemon juice, garlic, mustard, maple syrup, salt, and pepper. Blend until smooth.
- In a large bowl, combine zucchini noodles, blanched asparagus, and peas.
- Toss with the basil vinaigrette until evenly coated.
- Serve immediately, optionally topped with extra basil or lemon zest.
Notes
- :
- Zucchini noodles can be served raw or lightly sautéed for a warmer dish.
- Add toasted pine nuts or vegan parmesan for extra flavor and texture.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
