Two Peas & Their Pod · by Maria Lichty★ 4.7 (3)
Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 6%
CARBS 7G14% OF CAL
3G FIBER1G OTHER4G TOTAL SUGAR
FAT 19G84% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles tossed with roasted asparagus, peas, and a fresh basil vinaigrette. Light, spring-like, and naturally gluten-free, it's a quick, healthy main course.
mainamerican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 small zucchini
- 1 tablespoon olive oil
- 1 small bunch of asparagus (cut into 1-inch pieces, woody ends discarded)
- 3/4 cup frozen peas
- 1/2 cup basil vinaigrette
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 6%
CARBS 7G14% OF CAL
3G FIBER1G OTHER4G TOTAL SUGAR
FAT 19G84% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 223mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.