1Add the olive oil to a large skillet over medium-high heat. Add the zucchini “noodles” and asparagus to the skillet and sauté until the vegetables are soft, about 7 to 10 minutes.
2Add 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.
3Serve immediately and enjoy.
(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