INGREDIENTS
15
stalks Asparagus
1/2
Avocado
1/4 cup
Basil, packed leaves
1 cup
Cherry tomatoes
1
Garlic clove, large
1/2
Zucchini cut into bite-sized pieces {~1 cup}, medium
1 tbsp
Lemon juice
160 g
Bow-tie pasta
1
Pepper, orange
1
Salt & pepper
1 tbsp
Olive oil
2 tbsp
Almonds
5/16 cup
Parmesan cheese, grated