Prep 25 mins
Cook 0 mins
Total Time: 25 mins
Gluten Free Egg Free
INGREDIENTS
DIRECTIONS
1. Bring water to a boil in a pot.
2. Dip the basil leaves in boiling water until bright green, about 3 seconds. Immediately cool off the leaves in cold water.
3. Add chicken broth, olive oil, garlic and basil leaves to a blender and blend. Set aside.
4. Heat 1 Tbsp. olive oil in a skillet. Add leek and salt and cook until soft, about 5 mins.
5. Add peas and beans to the skillet and cook for 5 mins.
6. Add asparagus to the skillet and cook until asparagus is just done. Remove from heat. Stir in the basil sauce.
7. Spiralize the zucchini into long fettucchini strands. Leave raw or steam until just done.
8. Place zucchini on a serving platter. Top with the cooked veggies with basil sauce and Parmesan. Serve.
Chef Notes:
*This recipe is Paleo-friendly.
* Omit the the Parmesan to make this dish dairy free.
Return from Grain Free Pasta Primavera with Zucchini Noodles to our Recipe Box for more of Sprouted Root’s Healthy Main Dishes
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free