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Italian Cuisine

SPRING VEGETABLE AGLIO E OLIO

This “pasta” dish features an abundance of seasonal veggies. In fact, we’ve ditched the pasta entirely, relying on just the vegetables for a lighter, healthier and super delicious version of a traditional Italian aglio e olio recipe.* The use of olive oil-toasted breadcrumbs to finish is also traditional, and adds rich flavor and a great texture. Using Longève Breadless Crumbs in place of regular bread crumbs boosts the protein and keeps the carbs low. 

2-4 Servings
III Difficulty
15 Ingredients
20 MIN Preparation
10 MIN Cooking
30 MIN Total Time
Plain Plant-based Breadless Crumbs
Made With Longève

Plain Plant-based Breadless Crumbs

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Two bowls of aglio e olio next to a bunch of veggies
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INGREDIENTS

  • 1 Tbsp. extra-virgin olive oil
  • ¼ cup Longève Plain Breadless Crumbs
  • 1 large zucchini (or about 2 cups, or 5 oz of spiralized zucchini noodles)
  • 1 large yellow squash (or about 2 cups, or 5 oz of spiralized yellow squash noodles)
  • 1 medium carrot
  • ½ bunch asparagus
  • ¼ cup extra-virgin olive oil
  • 2-3 large cloves garlic, chopped
  • 1 big pinch of crushed red chili flakes
  • ¼ tsp. fresh lemon zest
  • ½ tsp. fine sea salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup chopped parsley
  • 2 tsp. fresh lemon juice
  • Grated parmesan cheese to serve (optional)

INSTRUCTIONS

  1. Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium heat. Add Breadless crumbs and toss to coat in oil. Cook, stirring frequently until deeply and evenly toasted, about 3 – 4 minutes. Transfer to a small dish and reserve.
  2. If using whole zucchini and yellow squash use a spiralizer or mandoline to cut into long, spaghetti-like strands. If using a knife, slice lengthwise into thin, 1/8-inch slices, stack slices and cut into thin julienne. Peel and cut the carrot in the same way.
  3. Trim the woody bottom off of each asparagus stalk (about 2 – 3 inches off the bottom) and use a vegetable peeler to create long, thin slices from each stalk, turning the stalk until it is entirely peeled into thin slices.
  4. Mix all the vegetables in a bowl to combine evenly. Heat ¼ cup olive oil in the large skillet over medium-low heat and add the chopped garlic and chili flakes. Cook, stirring occasionally, until the garlic is golden brown and fragrant. Turn heat to medium-high and add the lemon zest and vegetable noodles. Use tongs to mix well and coat in oil. Cook and stir for about 3- 4 minutes or until vegetables are crisp-tender. Add salt, pepper, fresh parsley and lemon juice and give the dish a final toss.
  5. Portion into pasta bowls and top liberally with the toasted Breadless Crumbs. Serve with grated parmesan cheese, if desired.

*AGLIO E OLIO: The name of this dish sounds fancy enough to impress your friends, but it couldn’t be simpler. In Italian, “aglio e olio” literally translates to garlic and olive oil, a basic and classic sauce that pairs perfectly with pasta or veggies.

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