Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
Serves: 6 Servings
  • 8 oz. whole wheat spaghetti
  • 2 medium zucchini, spiralized
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups fresh or frozen peas, thawed
  • 1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
  • ¼ cup freshly grated Parmesan cheese
  • 4 slices bacon, cooked and crumbled
For the Sweet Basil Vinaigrette:
  • ½ cup fresh basil leaves
  • 2 Tbsp white wine vinegar
  • 2 tsp. Dijon mustard
  • 2 tsp. honey
  • 1 tsp. minced shallots
  • ½ tsp. salt
  • ¼ cup olive oil
  1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.
  2. While the water is boiling this is when you can make the vinaigrette: combine basil, vinegar, Dijon mustard, honey, shallots, salt and olive oil in your blender and blend for about 30 seconds to a minute; set aside.
  3. In a large skillet over medium heat, drizzle olive oil and sauté garlic, peas and asparagus until garlic is fragrant and veggies are tender, about 3 to 5 minutes. Then add zucchini noodles and cook an additional 1 to 2 minutes.
  4. In a large bowl toss together warm spaghetti, zucchini noodles, veggies and Parmesan cheese with the basil vinaigrette. Top with crumbled bacon, serve and enjoy!
Nutritional Information
Serving Size: ⅙th of the recipe • Calories: 229 • Fat: 12.1 g • Saturated Fat: 2.4 g • Carbs: 23.2 g • Fiber: 4.8 g • Protein: 9.2 g • Sugar: 6.6 g • WW Freestyle Points: 9
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/loaded-veggie-pasta-salad-with-sweet-basil-vinaigrette/