Quick & Easy Roasted Asparagus Pasta

Quick & Easy Roasted Asparagus Pasta

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. 

Course Main Course
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 134 kcal


  • 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


  1. Preheat the oven to 425 degrees.

  2. 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.

  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.

  4. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.

  5. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and toss well until combined.

  6. Nutritional Analysis: One serving equals: 134 calories, 8g fat, 10mg sodium, 10g carbohydrate, 5g fiber, and 5g protein