Ingredients

8 oz. Brown rice pasta 

2 medium zucchini, cut in slices 

1 Tbsp extra virgin olive oil

3 cloves garlic, minced

2 cups fresh or frozen peas, thawed

1 bunch thin asparagus, trimmed and cut into 1.-inch pieces

.25 cup freshly grated Parmesan cheese

4 slices Signature Farms bacon, cooked and crumbled

For the Sweet Basil Vinaigrette:

.5 cup fresh basil leaves

2 Tbsp white wine vinegar

2 tsp. Signature Kitchens Dijon mustard

2 tsp. Signature Kitchens clover honey

1 tsp. minced shallots

.5 tsp. salt

.25 cup extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.

2. While the water is boiling this is when you can make the vinaigrette: combine basil, vinegar, Dijon mustard, shallots, salt and olive oil in your blender and blend for about 30 seconds to a minute; set aside.

3. In a large skillet over medium heat, drizzle olive oil and sauté garlic, peas and asparagus until garlic is fragrant and veggies are tender, about 3 to 5 minutes. Then add zucchini and cook an additional 1 to 2 minutes.

4. In a large bowl toss together warm spaghetti and basil vinaigrette. Layer in the mason jar noodles, veggies and bacon.