Meatless Monday: A New Fresh Idea for A Meatless Springtime Feast – Asparagus "Noodles"
March 29, 2010 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees
Asparagus "Noodles" Served with a Yogurt Marinara Sauce and Parmesan
If you love eating zucchini and yellow squash cut into thin strips and served just like pasta – you are in for a treat with our Asparagus Noodles! A Meatless Monday creation good enough for your springtime or Easter feast!
I was craving those zucchini noodles and was at the produce department, but have you seen the out-of-season price of zucchini right now? Too rich for my blood. Then, I was strolling my cart by the asparagus – which is just coming into season and == light bulb goes on! == why not take a vegetable peeler and make super thin strips out of asparagus spears???
This works like a dream! All I did was buy medium sized stalks of asparagus and make long, thin shavings with my vegetable peeler. Then, I just steamed them for 1 minute in my steamer and served them with pasta sauce.
These have more of a bite or al dente feel than zucchini noodles, and the flavor is fabulous. I used a marinara sauce with just a spoonful of Greek yogurt stirred in for a little creaminess, and a sprinkle of Parmesan on top. A 20 minute, low-carb, healthy, flavorful feast that will amaze and impress all your in-laws!
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