INGREDIENTS
1 Tbsp
agave nectar
1 bunch
asparagus
8 ozs
baby bella mushrooms
1 cup
basil
2 cups
bell peppers
3/4 cup
chardonnay
1 Tbsp
coconut
1/2 tsp
dried basil
4 cloves
garlic
1 null
juice of lemon
3/4 package
noodles
1 cup
panko bread crumbs
1/2
purple onion
1/2 tsp
red pepper flakes
1/2 cup
roasted pepitas
1 tsps
sea salt