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Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette


8 oz. whole wheat spaghetti
2 medium zucchini, spiralized
1 Tbsp olive oil
3 cloves garlic, minced
2 cups fresh or frozen peas, thawed
1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked and crumbled
½ cup fresh basil leaves
2 Tbsp white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
1 tsp. minced shallots
½ tsp. salt
¼ cup olive oil



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