I remember the last time I had pasta for dinner, I ended up bloated and gassy. It was the worst feeling and to make matters worse I was helping in my sons class. While keeping a smile on my face and avoiding the urge to pass gas in a class full of 6th graders.
Not good! So, in an effort to keep a pasta like dish in my mix of meals I made this Low-Carb Roasted Asparagus Pasta. You’ll need a spiral slicer for this recipe in order to create long, noodle strands out of zucchini.
If you don’t already have a spiral slicer, it’s a great tool that makes low-carb noodles quickly and easily. By adding roasted asparagus to this pasta makes it that much better.
Here’s what you need:
* 1 bunch, organic asparagus
* 1 teaspoon olive oil
* dash of sea salt and pepper
* 5 organic zucchini
* 2 Tablespoons sun dried tomatoes, chopped
* 1 garlic clove, chopped
* 2 Tablespoons yellow onion, chopped
* 1 Tablespoon Dijon mustard
* 1 Tablespoon lemon juice
* 1/4 teaspoon sweet paprika
* 2 Tablespoons olive oil
* 1/4 cup fresh chives, thinly sliced
1. Preheat the oven to 425 degrees.
2. Trim the ends off the asparagus, and chop into 1/2 inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes.
3. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.
4. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.