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Zucchini Pasta with Herbed Cream Sauce

Zucchini-pasta

Ingredients

Scale
  • 4 large zucchinis, spiralized to spaghetti width
  • 1 lb asparagus, washed and trimmed, cut into large bite sized pieces
  • 8 oz fresh English peas (can substitute frozen)
  • 1 tbsp olive oil
  • pinch of salt and pepper to taste
  • parmesan cheese for serving
    (note, the below ingredients make a large amount of this sauce. You’ll only need a couple tablespoons, so save the rest or freeze for later)
  • 1/2 pint heavy whipping cream
  • 1/4 cup fresh parsley leaves, stemmed
  • 1/4 cup fresh dill, stemmed
  • 3 green onions, washed and chopped
  • 2 garlic cloves
  • couple splashes Vermouth

Instructions

  1. Bring a large pot of water to boil.  
  2. Meanwhile, in a food processor, combine all the ingredients for the cream sauce and puree until well combined (mixture will thicken slightly).  
  3. Heat a nonstick pan to medium temperature.  
  4. Add the oil and the zucchini and sauté of a minute.  
  5. The water should be boiling by now, so add your asparagus and peas and blanch for a minute or asparagus is bright green and half cooked.  
  6. Strain and add asparagus and peas to the zucchini pasta.  
  7. Add about three tablespoons of the herbed cream and  sauté until veggies are all tender.  
  8. You may want to add a couple more tablespoons of sauce, depending on your taste.  
  9. Remove and place in a bowl, sprinkle with parmesan and serve immediately.