We all know how delicious asparagus can be in pasta, but what if the asparagus acted as the pasta (or most of it at least!)? We’re making noodles out of asparagus – no spiralizer machine necessary.
So grab that vegetable peeler, and make yourself a delicious Meatless Monday feast with this delicious vegetable that happens to be in peak season right now.
Using a vegetable peeler or vegetti, carefully slice the asparagus lengthwise into thin strips that resemble thick noodles.
If desired for extra carbs and impact, boil water and cook spaghetti noodles according to package instructions.
In a large sauté pan add olive oil, garlic, lemon juice, lemon zest, and asparagus.
Cook for 2 minutes.
Add vegetable stock and continue to cook until asparagus is tender and sauce begins to thicken.
Add sea salt to taste.
If desired, toss in prepared spaghetti noodles.
Notes + Serving Tips
Garnish with almond parm and lemon zest.
Serve with a delicious Spring Cocktail!