Kelly over at Eat Yourself Skinny came up with a delicious way to get a few servings of vegetables and cut down on the pasta in her recipe for Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette. This light, vegetable packed salad is perfect for warmer weather. Oh! And there’s bacon, too.
Serves: 6 Servings
Ingredients
- 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 rest of the recipe, head on over to Eat Yourself Skinny.
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