Zoodles primavera
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Up your veggie intake with this dish that pairs non-starchy veg with even more non-starchy veg. Basil and lemon keep things fresh, while cheese and lots of garlic make your taste buds do the happy dance.
Ingredients
Cooking spray
4 spray(s)
Shallots
1 large, finely chopped
Garlic
3 clove(s), large, finely chopped
Asparagus
½ pound(s), asparagus, trimmed and cut into 1-inch lengths
Uncooked sugar snap peas
1 cup(s), strings removed, halved lengthwise
Reduced-sodium chicken broth
½ cup(s), divided
Frozen green peas
1 cup(s), thawed
Fresh zucchini spirals
4 cup(s), (about 12 oz)
Table salt
½ tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Fresh basil
⅓ cup(s), torn
Lemon zest
1 tsp(s), finely grated
Fresh lemon juice
2 tsp(s)
Grated Parmesan cheese
4 tsp(s)
Instructions
1
Coat a 12-inch nonstick skillet with cooking spray and heat on medium-low. Add the shallot and garlic and cook until golden, about 3 to 5 minutes, stirring occasionally.
2
Add the asparagus, sugar snap peas, and 1⁄4 cup stock. Increase heat to medium-high. Cover and cook for 2 minutes. Add the peas and cook until the vegetables are crisp-tender, about 1 minute, stirring.
3
Stir in the zucchini, salt, red pepper, and remaining 1⁄4 cup stock. Cook just until the zucchini begins to soften, about 1 minute, tossing. Remove from heat.
4
Stir in the basil and lemon zest and juice. Top with parmesan.
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