Ingredients

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1 cup frozen peas
3 medium yellow squash, or 6 cups precut squash noodles
1/2 cup chopped fresh mint
2 garlic cloves, minced
Zest and juice of 1 lemon
3 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
3/4 cup grated Parmesan cheese (optional, may substitute with vegan Parmesan cheese)
1/2 cup raw shelled pistachios, chopped

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Instructions

In a small saucepan, bring 1 cup of water to a boil. Add the frozen peas, reduce heat, and simmer until heated through, about 5 minutes. Drain and allow the peas to cool.
Using a spiralizer, make the squash noodles and place in a large bowl. Set aside.
In another large bowl, whisk the mint, garlic, lemon zest and juice, olive oil, and pepper.
Add the peas and squash noodles to the dressing and toss to evenly coat. Add the Parmesan (optional), gently tossing to combine.
Sprinkle with the pistachios and serve.

Notes

Swap the squash for zucchini, or spiralize a colorful combo of zucchini and squash. If you don’t have a spiralizer, you can look up instructions to use a vegetable peeler, knife, or grater to make the squash noodles.

Per serving: Calories: 315; Tot al fat 23g; Saturated fat: 6g; Protein: 14g; Carbohydrates: 16g; Fiber: 5g; Sodium: 330mg

Copyright Toby Amidor, The Easy 5-Ingredient Healthy: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018. Photo courtesy of Hélène Dujardin.

Nutrition

Serving Size: 1