Step 1

Heat butter in a pan, add shallots and saute until fragrant.

Step 2

Add cream and lemon zest and simmer until thickened.

Step 3

Remove from heat and add lemon juice and parsley. Stir to combine and season to taste.

Step 4

Heat olive oil in pan. When shimmering, add asparagus, roasted zucchini and tomatoes. Saute for a few minutes.

Step 5

Add vegetable broth, toss and reduce to au sec.

Step 6

Add lemon cream sauce and toss to mix. Cook until heated and the sauce bubbles slightly around edges. Remove from heat.

Step 7

Add the zucchini noodles and toss to coat in the sauce. Cook for 20 seconds.

Step 8

Use a spatula to bring vegetables to the top of the dish and transfer to a bowl to serve.

Step 9

Garnish with breadcrumbs and parsley.