Zucchini 'Pappardelle' with Asparagus and Cherry Tomatoes

This meal is basically ‘how to eat a meal of nothing but vegetables and still make it taste great.’ Spoiler alert: the answer is to add a good bit of extra virgin olive oil and parmesan cheese. This is also really quick to cook, since everything can be done in one pan at the same time.

For 1 serving:

~ 2 zucchinis, peeled

Handful of asparagus

Handful of cherry tomatoes

½ onion, diced

2 cloves garlic, diced

Extra virgin olive oil

Salt and pepper

Lemon Juice

Parmesan Cheese

Fresh Basil

Cut off the rounded ends of the zucchini and using a mandolin (or a knife if you want to be Mr./Mrs. Precision McKnifework) slice into 1/8” thick ribbons. Cut the ribbons in half down the middle. Lay out the slices of zucchini in one layer on a tray (or anything that will hold them) and sprinkle with salt. Let stand for 10 minutes.

Meanwhile, trim the asparagus by removing the woody stem ends. Then, take a paring knife and peel off layers of the remaining stem, from the head on downward. Your asparagus stalks should look like shaved poodles when you’re finished.

Halve the cherry tomatoes, cut up the garlic and onions and your prep work is done.

Heat a large pan over medium heat. Add in a good lug of extra virgin olive oil and toss in the zucchini, asparagus, tomatoes, onion and garlic. Cook over medium for about 7 minutes, then sprinkle on some lemon juice. Season with a pepper and a little salt if you think you need it.

Chiffonade your basil by stacking a few leaves on top of each other, rolling them up like a cigarette and cutting into thin strips.  Serve the veggies with the basil, parmesan cheese, and an extra squirt of olive oil.