ZOODLES AL LIMONE WITH ASPARAGUS, BASIL, AND PARMESAN

By BRANDIE HERBST @ QUEENBLIVING Zoodles with A S PA R AG U S , BA S I L , A N D PA R M E SA N al Limone

2 CUPS ZUCCHINI NOODLES 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.