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Zoodles primavera

Zoodles primavera

1
Points® value
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)

Shallot

1 large, finely chopped

Garlic clove

3 clove(s), large, finely chopped

Asparagus

½ pound(s), trimmed and cut into 1-inch lengths

Sugar snap peas

1 cup(s), whole, 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

Crushed red pepper flakes

⅛ tsp

Fresh basil

⅓ cup(s), torn

Lemon zest

1 tsp

Fresh lemon juice

2 tsp

Grated Parmesan cheese

4 tsp, or shaved

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 the cheese.
  5. Serving size: 2 cups and 2 tsp cheese

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