Spring Vegetable Primavera

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• 2 each medium zucchini
  Ingredient note

  Source: 2 medium zucchini
• 2 each large carrots
  Ingredient note

  Source: 2 large carrots
• 5 each thick asparagus stalks
  Ingredient note

  Source: 5 thick asparagus stalks
• 1 cup halved cherry tomatoes
  Ingredient note

  Source: 1 cup halved cherry tomatoes
• 1 cup frozen and thawed green peas
  Ingredient note

  Source: 1 cup frozen and thawed green peas
• 3 Tbsp thinly sliced green onion
  Ingredient note

  Source: 3 Tbsp. thinly sliced green onion
• 1/4 cup fresh chopped basil
  Ingredient note

  Source: 1/4 cup fresh chopped basil
• 3 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 3 Tbsp. extra-virgin olive oil
• 2 Tbsp fresh lemon juice
  Ingredient note

  Source: 2 Tbsp. fresh lemon juice
• 1/2 tsp kosher salt
  Ingredient note

  Source: 1/2 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
  Ingredient note

  Source: 1/2 tsp. freshly ground black pepper
• 1/4 cup freshly grated parmesan
  Ingredient note

  Source: 1/4 cup freshly grated parmesan

1. Run zucchini and carrots through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler. Place in a large bowl.
2. Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Add to bowl.
3. Add tomatoes, green peas, and green onion to bowl. Gently toss to combine.
4. In a small bowl, combine basil, olive oil, lemon juice, salt, and pepper. Stir with a whisk. Pour over salad and gently toss to combine. Divide into 3 bowls and top evenly with parmesan cheese.