10 ingredients + 30 minutes = dinner complete! Snap peas, spinach, asparagus, basil, onion, quinoa noodles with lemon and roasted garlic infused avocado oil – this Lemon Garlic Primavera is the perfect summer meal. It’s so fresh and so simple! This recipe is gluten free, nut free, vegetarian.
Grainless Lemon Garlic Primavera Recipe:
¼ cup avocado oil (or olive oil)
½ box quinoa spaghetti (or sweet potato / zucchini zoodles)
1 yellow onion, chopped
5 cloves garlic, minced
1 small bunch asparagus, sliced
20-25 snap peas
½ cup peas
3 cups spinach
1 large lemon, squeezed
Salt + pepper to taste
½ cup feta (optional)
2 tbsp basil, chopped (optional)
Heat a pot of water, bring to a boil then add in pasta. Cook until al dente.
In a skillet hot 3 tbsp. oil. Add in onions and garlic. Sautee for 5 minutes. Add in asparagus and cook for another 7-10 minutes.
When asparagus is beginning to get soft add in remaining oil, spinach, peas, fresh lemon juice, salt and pepper. Cook until spinach is wilted.
When the vegetables are fully done add in cooked pasta and mix well. Crumb in feta and serve!