“Pasta” Primavera with Asparagus, Peas and Prosciutto
This Paleo-friendly riff on the classic Italian dish comes together in less than 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Mandoline
- Peeler
- Nonstick skillet
- Skillet
- Stove
- Plate
- Paper towel
- Serving bowl
- Measuring spoon
Ingredients
- 2 pounds zucchini, trimmed
- 3 tablespoons olive oil
- 1 (4-ounce) package Applegate Naturals®
- Prosciutto, sliced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 scallions, sliced
- 1 cup reduced sodium chicken broth (gluten free)
- 1 (10-ounce) bag frozen peas, defrosted
- Salt
- freshly ground black pepper
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