Vegetable Pasta with Basil Vinaigrette
Vegetarian: undefined
MAKES: serving
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.