Sunday, July 16, 2017
It's Not Hard Being Green Veggie Machine
2 medium to large zucchini, spiralized
10 oz. package fresh English peas (from Trader Joe's)
1 Tbsp olive oil
2-3 cups broccoli (break into small tips and stems, if stems are peeled)
Parmesan cheese (optional)
1 cup packed fresh basil leaves
1 clove garlic
1/4 cup sweet onion, finely chopped
1 Tbsp lemon juice
1 Tbsp. red wine vinegar (or white wine vinegar)
1/2 tsp salt
4 or 5 grinds of pepper
1/4 cup olive oil
Make the basil sauce by placing all the ingredients into a food processor, except the olive oil. After everything is chopped, add the olive oil until incorporated. Remove from food processor. Should make about 1/2 cup. This can be made ahead.
Spiralize zucchini and set aside. You should have at least 6 cups of zucchini for this recipe.
Microwave peas until tender crisp (about 3-5 minutes), drain and set aside.
Heat 1 Tbsp. olive oil in a wok. Stir-fry the broccoli until tender-crisp. Add peas and stir-fry about 3-4 more minutes. Add the zucchini noodles and stir until noodles are just heated, but still tender-crisp. Do not over cook or zucchini will become mushy.
Remove from heat and pour on the basil Sauce. Stir well and place into a large serving dish. Top with Parmesan cheese, if desired.
Makes 5 generous helpings.