Nutritional Wisdom with Carly Pollack

Glowing Green “Pasta” Primavera

Glowing Green “Pasta” Primavera

Serve with Sun-Dried Tomato Basil Hemp Pesto

2 servings pre-spiralized butternut squash or zucchini noodles
1/2 tbsp coconut oil
1 leek, thinly sliced into rounds
3 cloves garlic, minced
1 bunch aspargus, ends removed and chopped into 1-inch pieces
1 cup fresh or frozen peas
1 batch Sun-Dried Tomato Basil Hemp Pesto

Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper. Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and veggie noodles and cook until heated throughout. Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste. Serve the vegetable pesto mixture on top of the veggie noodles.

*There's protein in the hemp seed pesto but feel free to add some grilled sausage for an easy animal protein boost.

2 servings

Recipe Credit