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V Summer Squash Noodles, Early Summer Veggies and Basil Vinaigrette
Adapted from twopeasandtheirpod.com. Ready in 30 minutes.
3 small zucchini
1 tablespoon olive oil
2 cups early summer veggies, peas or green beans
1/2 cup basil vinaigrette
Salt and pepper, to taste
Spiralize the zucchini, according to manufacturer’s instructions, and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the beans and/or peas and cook until tender, about 5 minutes. Stir in the peas and cook for 2 minutes. Add the zucchini noodles and cook for 1 minute, just so the noodles are warmed. You don’t want to really cook them or they will get soggy. Remove from heat and pour the basil vinaigrette over the zucchini noodles. Toss with tongs until the noodles and vegetables are evenly coated. Season with salt and freshly ground black pepper, to taste. Serve immediately.
Basil Vinaigrette (makes 1 cup)
2 cups packed basil leaves
1 clove garlic, minced - or 2 scapes, sliced thin
2 tablespoons minced shallot - or 1 scallion, sliced thin
2 teaspoons fresh lemon juice
2 tablespoons white balsamic vinegar or red wine vinegar
1 teaspoon salt
1/2 cup olive oil
Freshly ground black pepper, to taste
Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!
Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.