Green "Pasta" Primavera

Green "Pasta" Primavera

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 2
Scheduled for:
Lunch on Wednesday
Leftovers:
Lunch on Thursday

Ingredients for 2

Show Original

1 bunch, trimmed Asparagus (chopped into 1-inch pieces)
3/4 cup Basil, fresh (for the pesto)
3 large Carrots (peeled, julienned)
1/2 tbsp Coconut oil (or olive oil)
2 tbsp Extra virgin olive oil (for the pesto)
3 clove(s) Garlic (for the pesto)
3 clove(s) Garlic (minced)
1 cup Green peas, raw (or frozen)
1/4 cup hulled Hemp seeds, shelled (for the pesto)
1 medium leek(s) Leek (thinly sliced into rounds, rinsed)
1 tbsp Lemon juice (for the pesto)
1/4 tsp Sea salt (for the pesto)
1/4 cup Sun-dried tomato, packed in oil, drained (for the pesto)
1 tbsp Water (for the pesto)

Instructions


With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.

Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and sauté for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.

Add the asparagus to the skillet and sauté for around 8 minutes more, until tender. Increase heat if necessary.
Then stir in the peas and cook until heated throughout.

Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.

Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.

Serve the vegetable pesto mixture on top of the carrot pasta.

Enjoy!

Nutrition Facts

Per Portion

Calories 571
Calories from fat 296
Calories from saturated fat 48
Total Fat 33 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 11.5 g
Cholesterol 0 mg
Sodium 430 mg
Potassium 1388 mg
Total Carbohydrate 46 g
Dietary Fiber 14.6 g
Sugars 15.8 g
Protein 23.0 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 7.2

Energy sources


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