Lemon Dill Pasta Primavera

This Lemon Dill Pasta Primavera is the perfect weeknight meal: quick, simple, healthy, and delicious! Plus, it’s naturally vegan and gluten free.

For the Pasta:
8oz brown rice spaghetti (or pasta of choice)
1 tablespoon olive oil
4 cloves garlic, minced
6 asparagus stalks, chopped into 1 1/2 inch pieces
1/2 cup frozen peas
1/2 zucchini, sliced and halved
1/2 yellow squash, sliced and halved

For the Sauce
2-3 tablespoons olive oil (depending on how oily you want it— I used 2)
1/2 lemon, juiced
1 teaspoon whole grain Dijon
splash of agave
1 tablespoon fresh dill, chopped
salt and pepper, to taste (I used a liberal amount)
for the garnish
more lemon juice

View the full recipe at pumpkin & peanut butter →