Zucchini Pasta with Herbed Cream Sauce
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
- Bring a large pot of water to boil.
- Meanwhile, in a food processor, combine all the ingredients for the cream sauce and puree until well combined (mixture will thicken slightly).
- Heat a nonstick pan to medium temperature.
- Add the oil and the zucchini and sauté of a minute.
- 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.
- Strain and add asparagus and peas to the zucchini pasta.
- Add about three tablespoons of the herbed cream and sauté until veggies are all tender.
- You may want to add a couple more tablespoons of sauce, depending on your taste.
- Remove and place in a bowl, sprinkle with parmesan and serve immediately.