Zucchini Veggie Pasta with Lemon and Asparagus
This low carb Zucchini Veggie Pasta with Lemon and Asparagus. A light, simple dish made with spiralized zucchini, fresh lemon, and asparagus.
Servings: 4 people
Calories: 362kcal
Cost: $10
Equipment
Ingredients
- ⅔ cup olive oil
- 20 spears asparagus
- ⅛ teaspoon salt
- 4 smashed garlic cloves
- 3 3" long lemon zest strips
- ½ teaspoon red pepper chili flakes
- 1 large zucchini
- 8 leaves basil
- 1 juice of one lemon
- ⅛ teaspoon xanthan gum
- 2 oz grated parmesan
Instructions
- Trim and slice asparagus on the diagonal into 2" slices, then saute asparagus in a large pan in 1 tablespoon of olive oil with salt for about 1 minute (medium heat)
- Add 4 smashed garlic cloves, red pepper chili flakes and lemon strips and saute
- While that's sauteing spiralize the zucchini
- In a separate bowl mix the lemon juice with xanthan gum whisk well,if too thick add more lemon juice.
- Remove pan from the heat and add the zucchini and basil leaves
- Return to medium heat and add the lemon and xanthan gum mixture and mix well until combined. Move quickly here to get it all incorporated evenly.
- Top with grated parmesan
- Remove from heat and remove garlic cloves and lemon strips.
- Top with more grated parmesan in your favorite pasta dish.
- (Refer to the video instructions if further clarification is needed)
Video
Notes
Feel free to customize your zucchini pasta by adding protein, such as grilled chicken or shrimp, to make it a complete meal.
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Nutrition
Serving: 50g | Calories: 362kcal | Carbohydrates: 5g | Protein: 3g | Fat: 38g | Fiber: 2g
