Green noodles recipe

Cook noodles according to package instructions until al dente; drain and set aside.

Blanch spinach and basil in boiling water for 1-2 minutes; drain and cool in ice water.

In a blender, combine blanched spinach, basil, garlic, olive oil, lemon juice, salt, and black pepper; blend until smooth.

In a large skillet, heat olive oil over medium heat; add chopped onion and sauté until translucent, about 3-4 minutes.

Add diced zucchini, carrots, and peas to the skillet; cook until tender, about 5-7 minutes.

Pour the spinach-basil sauce into the skillet; stir to combine with vegetables.

Add the cooked noodles to the skillet; toss to coat evenly with the sauce.

If the mixture is too thick, add vegetable broth a little at a time until desired consistency is reached.

Season with additional salt, black pepper, and chili flakes to taste.

Serve warm, garnished with grated parmesan cheese and toasted pine nuts.

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