INGREDIENTS
1 tbsp
olive oil
1 small
onion
3 cloves
garlic
10
spears of asparagus
60 ozs
vegetable broth
1 1/2 cups
peas
2
juice of lemon
1 cup
freshly spinach
1/4 cup
freshly basil
2 media
zucchini spiralized
1 serving
salt and pepper
1 serving
parmesan cheese