Zucchini primavera with poached eggs | Women's Weekly Food
Lighter than pasta, this homemade primavera made with broad beans, asparagus and cheese uses spiralized zucchini as its noodles.
Ingredients
- 2 cups (300g) frozen broad beans (see tips)
- 100 grams snow peas
- 750 grams zucchini (see tips)
- ¼ cup (60ml) extra virgin olive oil
- 2 cloves garlic, sliced thinly
- 170 grams asparagus, cut into 5cm lengths
- 1 tablespoon white vinegar
- 1 teaspoon table salt
- 4 eggs (see tips)
- ¼ cup chervil or small basil leaves
- ½ cup (40g) grated vegetarian parmesan-style cheese (optional)
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