DECADENT Vegan NO CARB Summer Pasta with Zucchini Noodles, Avocado, Asparagus & Peas


FROM - DelightfulDeliciousDelovely.com

DECADENT Vegan NO CARB Summer Pasta with Zucchini Noodles, Avocado, Asparagus & Peas

INGREDIENTS

1 lb spaghetti (if using)

6 large (peeled or not - your call) zucchini - spiralized or shaved into noodles (do not use the seeded center of the zukes)

1 cup frozen peas

10 spears asparagus - sliced into bite size pieces

SAUCE

2 large avocados

1/3 cup water

6 TBS fresh oregano

juice of 1/2 lemon

zest of entire lemon

chopped basil as garnish

s&p to taste

DIRECTIONS

Peel (or not) then shave, spiralize or grate your zucchini into noodles.  Do not use the seeded center part.  I saved my centers & peels & made a zucchini hummus out of them afterward.  You can use them any way you want or toss them.  Whatever.

Once you have your noodles - put them in a colander in the sink & sprinkle a tsp salt over them.  Toss them to distribute the salt & let them drain while you make your sauce.

In a food processor, blend your avocados, lemon juice & zest, oregano, water (use more or less - to get the right consistency) and S&P to taste.  This is - essentially - a guacamole.  Make it very creamy.

Boil the water & cook your pasta according to directions.  In the last two minutes of the pasta cooking - add the peas & asparagus.  If not using pasta - just boil water & blanch the peas & asparagus for two minutes.  Drain.

Now simply assemble the ingredients.  I made a single serving by using equal parts pasta & zucchini noodles & then tossed them with the sauce.  A little chopped basil and S&P and I was ready to eat.  The remaining part - I am bringing to a party tonight & will assemble THAT there!

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