Zoodles al Limone
with ASPA R AG U S, BA S I L ,
AND PA R M E SA N By BRANDIE HERBST
@ QUEENBLIVING
2 CUPS ZUCCHINI NOODLES
INGREDIENTS
4 STRIPS OF LEMON ZEST 12 THIN ASPARAGUS, SLICED ON LONG BIAS 2-3 CLOVES GARLIC, MINCED JUICE OF ONE LEMON FRESH BASIL LEAVES, TORN FRESH GRATED PARMESAN OLIVE OIL SEA SALT AND PEPPER RED PEPPER FLAKES (OPTIONAL)
METHOD • Warm olive oil in pan and add minced garlic. Cook until fragrant. Add zoodles, lemon zest strips, and asparagus and cook for 2-3 minutes until bright but still al dente. Add lemon juice, a few tablespoons of Parmesan, and fresh basil. Give everything a good toss and add salt and pepper to taste. Add more Parmesan, lemon, or olive oil as needed.
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