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Low Carb Pasta

September 30, 2014 By Sylvia Favela Leave a Comment

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.

Screen Shot 2014-09-30 at 2.17.36 PM

 

 

 

 

 

 

 

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

For dressing:
* 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.

 

 

 

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