Easy to prepare and oh so much flavor. Prep the veggies ahead of time.

This recipe serves 4

INGREDIENTS

1 bag ribbon noodles ( cook al dente)

4 oz. ( 1/2 cup) green beans

4oz broccoli

4oz sugar snap peas

7 oz green asparagus

1 garlic clove

2tbsp. freshly chopped oregano or basil

1 cup olive oil

1 cup wine vinegar

2 large carrots

1 tsp. salt

1 tsp. pepper

2 tsp. mustard

DIRECTIONS

1. Wash and prepare vegetables. Cut green beans into 1 inch pieces. Divide broccoli into florets; string sugar snaps; scrape off skin from carrots and cut into thin strips; cut off asparagus ends ( safe rest for further use)
2. Steam green beans for 4 minutes, then add remaining vegetables and steam for another 5-6 minutes. Drain well.
3. Place vegetables in a bowl with basil
4. To prepare vinaigrette mix finely chopped garlic, vinegar, oil, pepper and mustard. Pour over the vegetables and add the drained ribbon pasta, mix well and serve.