Pâtes au Printemps (Spring Pasta)

Pâtes au Printemps (Spring Pasta)


Vegetable pastas are a simple twist on a traditional salad. With a vegetable peeler or a spiralizer you can create noodles from lots of different ingredients, including: zucchini, summer squash, coconut meat, carrot, daikon radish, beets, sweet potato etc. Enjoy!

recipe by Lisa Pitman


1 large zucchini, peeled or spiralized into noodles
pinch of salt
1/2 cup frozen peas
1/2 cup asparagus (I bought them fresh, sliced them and then froze them)

1 avocado
6 TBSP water
1 TBSP lemon juice
zest of 1 lemon
1/2 tsp salt
1/4 tsp ground pepper
1 TBSP fresh thyme


Peel the zucchini. Using a vegetable peeler (the results are more fettuccine-like noodles) or a spiralizer prepare a large bowl of zucchini noodles. Sprinkle the zucchini noodles with salt and let them sit

In a blender combine the sauce ingredients and blend until smooth.

Remove the asparagus and peas from the freezer and place them in a large bowl. Boil a kettle of water. Pour the hot water over the asparagus and peas and let them sit for 1-2 minutes. Drain the water and add the vegetables to the zucchini noodles. Pour the sauce over the noodles and toss to coat.



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