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Lemon Asparagus “Pasta”









  • 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
                  • 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