Sometimes the perfect side dish doesn’t need to be any more complicated than shaving vegetables into long, thin strips and tossing with a few seasonings for a vegetable noodle salad.
1/2 lb (225 g) fresh asparagus spears, preferably with thick stalks
2 - 8 in (20 cm) yellow zucchini
1/2 cup (125 mL) halved cherry tomatoes
2 Tbsp (30 mL) chopped Italian parsley
2 Tbsp (30 mL) chopped fresh basil
2 Tbsp (30 mL) toasted pine nuts
3 Tbsp (45 mL) extra-virgin olive oil
1 Tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) smashed and minced garlic
3 Tbsp (45 mL) finely grated Parmesan
Salt and freshly ground black pepper, to taste
Trim root ends of asparagus and ends of zucchini. Using hand-held vegetable peeler, shave asparagus spears into long, thin strips and place in large bowl. If tips break, simply add to strips. Repeat with yellow zucchini and add to asparagus.
Combine oil, lemon juice, and garlic in small bowl and whisk. Whisk in grated Parmesan until blended. Add salt and pepper to taste. Drizzle over vegetable noodles and gently toss to coat evenly.
Divide among serving plates and sprinkle with cherry tomatoes, Italian parsley, fresh basil, and pine nuts.
Serves 6 as side dish.
Each serving contains: 115 calories; 3 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 2 g fibre); 61 mg sodium
source: "Veggie Noodles", alive #390, April 2015
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