Quick & Easy Roasted Asparagus Pasta
Using a spiral slicer to create long zucchini noodles is a great tool to make low-carb meals that are quick and easy. Toss in some roasted asparagus for a delicious veggie filled meal.
- 2 bunch, organic asparagus
- 2 teaspoon olive oil
- dash of sea salt and pepper
- 10 organic zucchini
- 4 Tablespoons sun dried tomatoes, chopped
For the 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
Preheat the oven to 425 degrees.
Trim the ends off the asparagus, and chop into ½ 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.
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.
In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and toss well until combined.
Nutritional Analysis: One serving equals: 134 calories, 8g fat, 10mg sodium, 10g carbohydrate, 5g fiber, and 5g protein