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Spring Vegetable Primavera

Jamie Vespa MS, RD, LD/N
  • 15 minutes
  • Serves 3

INGREDIENTS

2

medium zucchini

2

large carrots

5

thick asparagus stalks

1 cup

halved cherry tomatoes

1 cup

frozen and thawed green peas

3 tbsp

thinly sliced green onion

1/4 cup

fresh chopped basil

3 tbsp

extra-virgin olive oil

2 tbsp

fresh lemon juice

1/2 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1/4 cup

freshly grated parmesan