Dinner • Lunch
Aglio e Olio made with a mix of colorful vegetables. Add in your favorites.. the options are endless!
In a large skillet over medium-high heat, add olive oil, red onion, squash, and tomatoes. Saute until onions become translucent and tomatoes begin to break down.
Continue to sauté, and add garlic, frozen broccoli, and frozen peas. Cook for 3 minutes.
Prepare (steam) zucchini noodles according to package instructions. Add to the sauté pan.
Reduce heat, and stir in Italian seasoning, chicken broth, lemon zest, and white wine. Cook 3 minutes.
Remove from heat and place into two small bowls to serve.
Garnish with red pepper flakes, Parmesan cheese, and basil.