Serves 4 people
This year, Earth Day falls on Friday, April 22 and one of the best ways to be more “green” is to add more greens and colorful foods into your diet! Earlier this year we partnered with Chef David Denis, who shared this deliciously healthy recipe with us for Aioli-Style Vegetable Tagliatelle. This recipe is the perfect way to color, nutrients, and lots of flavor to your food with some fresh ingredients. An extra Earth Day bonus: you’ll skip the extra waste that comes with to-go food containers by making this meal fresh at home! Eat it on its own, or pair it with your favorite protein. Bon Appetit!
- 1 carrot, peeled
- 2 zucchinis
- 2 yellow summer squash
- 6 celery stalks
- 1 Tbsp fresh thyme
- 1 ½ tsp fresh oregano
- 6 basil leaves
- 1 cup flat-leaf parsley
- 1 cup olive oil
- 2 garlic cloves, thinly sliced
- Salt and pepper to taste
- 1 egg yolk mixed w/ 2 Tbsp water
- ½ cup grated parmesan, plus more to taste
Step 1. Using a mandoline, slice the carrot, zucchini, squash, and celery into ribbons lengthwise and set aside. Chop the Thyme, oregano, basil, and parsley.
Step 2. In a large sauté pan, add the herbs and garlic heat the oil over medium, heat. Once the oil is hot, add the herbs and garlic and cook for 1 minute. Using a slotted spoon, remove the herbs from the pan and set aside.
Step 3. Add the carrots and celery ribbons to the hot pan and cook until tender, about 3 minutes. Add the zucchini and squash and cook for 1 minute. Add the salt, pepper, and herb mixture to the vegetables and toss to combine. Add the egg mixture and parmesan and mix well.
Step 4. Divide the vegetables evenly among 4 bowls. Add more parmesan if desired and serve hot. Bon Appetit!
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