Jump to Recipe

Lemon Asparagus "Pasta": A Palate-Pleasing Symphony of Low-Carb and Plant-Based Perfection

In the realm of culinary innovation, the intersection of low-carb and plant-based principles has given rise to a tantalizing masterpiece – Lemon Asparagus "Pasta." This dish is a harmonious blend of vibrant zucchini noodles, tender asparagus, and a symphony of flavors that celebrate both your health-conscious choices and your taste buds' desires. 


Unveiling the Ingredients:

• Zucchini takes center stage, transformed into delicate noodles that provide a crisp and refreshing base for this dish. These zucchini noodles, also known as "zoodles," are a low-carb alternative to traditional pasta, making them a perfect fit for those following a low-carb lifestyle.
• Tender asparagus lends both color and flavor to the dish. Asparagus is rich in vitamins, minerals, and antioxidants, and it brings a touch of elegance and nutrition to every forkful.
• Nutritional yeast, often referred to as "nooch," adds a cheesy and umami flavor to the dish without the need for dairy. It's a staple in plant-based cooking, contributing both taste and a boost of nutrients, including B vitamins and protein.
• Unsweetened coconut milk provides a creamy and luscious texture to the sauce while staying in line with plant-based and dairy-free preferences. Its subtle coconut essence adds depth to the flavor profile.
• Minced garlic introduces a savory note, while freshly squeezed lemon juice and zest bring zing and brightness to the dish. Olive oil adds a touch of richness and enhances the overall mouthfeel.
  
  

The Benefits Unveiled:

1. By replacing traditional pasta with zucchini noodles, you're reducing the carbohydrate content while increasing your intake of fiber and nutrients.
2. This dish beautifully exemplifies the potential of plant-based ingredients to create a satisfying and nourishing meal. The combination of zucchini, asparagus, and nutritional yeast showcases the versatility and flavor that plant-based eating can offer.
3. Asparagus boasts an array of vitamins (such as A, C, and K) and minerals (including folate and iron) that contribute to your overall well-being. Nutritional yeast enriches the dish with B vitamins, protein, and important minerals like zinc.
4. The use of unsweetened coconut milk adds creaminess to the dish without relying on dairy products. This makes Lemon Asparagus "Pasta" suitable for those with dairy sensitivities or those following a plant-based lifestyle.
5. The infusion of garlic, lemon juice, and zest creates a medley of refreshing and tangy flavors that invigorate your palate with each bite. These ingredients not only enhance the taste but also bring potential health benefits, including immune support and digestion aid.

Lemon Asparagus “Pasta”

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings
Category: Lunch, Dinner
Cuisine: American

Ingredients:

• 1/4 cup (60 ml) of olive oil, to cook with
• 5 zucchinis (1.4 lb or 600 g), made into noodles
• 1 lb (450 g) asparagus, chopped
• 1/2 cup (64 g) of nutritional yeast
• 1 cup (240 ml) of unsweetened coconut milk
• 2 cloves of garlic (6 g), minced
• 1/2 lemon (30 g), juiced (or to taste)
• 1 tablespoon (6 g) of lemon zest
• Salt and pepper, to taste

Instructions:

1. Add the olive oil to a large skillet over medium-high heat. Add the zucchini “noodles” and asparagus to the skillet and saute until the vegetables are soft, about 7 to 10 minutes.
2. Add the nutritional yeast, coconut milk, garlic, lemon juice and lemon zest to the skillet and simmer until the sauce is slightly thickened, about 3 to 5 minutes. Season with salt and pepper, to taste.
3. Serve immediately and enjoy.

Nutrition: (Estimated and based on per-serving amounts.)

• Calories: 212
• Fat: 17 g
• Total Carbs: 13 g
• Fiber: 6 g
• Sugar: 6 g
• Net Carbs: 7 g
• Protein: 7 g
  
  

Print Recipe