Quick prep: less than 30 minutes. Serve this dish with fresh spring vegetables, such as fresh pod peas or baby snow peas. Pettipan squash work well — these are the little round pale green squashes with a scalloped edge. Given their sweet, mild flavor, they can be sliced paper thin and used in layers in place of the zucchini.

INGREDIENTS | SERVES 4

• 3 medium zucchinis
• ½ cup sliced cherry tomatoes
• ¼ cup asparagus tips
• ¼ cup red bell pepper, sliced into thin strips
• ¼ cup carrots, grated or shredded
• Pine Nut Sauce, as needed

1. Process the zucchini into noodles using a spiral slicer. Alternatively, grate the zucchini or slice into strips.

2. Toss the zucchini noodles with the chopped vegetables.

3. Pour the sauce over the noodles and vegetables and serve in pasta bowls.

PER SERVING:

Calories: 392 | Fat: 33 g | Protein: 11 g | Sodium: 316 mg | Fiber: 4 g