Zucchini noodles are cool and all, but have you tried asparagus noodles? Like bright green fettuccine, this asparagus pasta makes a delicious low carb dinner!
Asparagus season is *kind of* a big deal over here in Europe. Who knows, maybe it’s a big deal everywhere, but I didn’t really get into food until I moved here and then you start noticing things like asparagus season (does this make me a real adult now?)
I digress…asparagus. We love it, we cherish it, and it’s finally in season! So today we’re cooking up a big bowl of it in the form of this healthy asparagus pasta recipe!
Unlike most vegetable noodle recipes which require spiralizers, this asparagus pasta is made with just a vegetable peeler and a bunch of asparagus! You’ll essentially just shave your asparagus lengthwise to create long fettuccine-like noodles. Saute oh-so briefly to tenderize the noodles slightly, then stir in your favorite pasta add-ins!
What you need to make asparagus noodles
- Asparagus: Aim for the largest asparagus you can find, which will make for longer noodles that are easier to peel.
- Pesto: Make your own classic pesto or make pesto out of carrot tops and spinach!
- Extras: I love to sprinkle in some crumbled feta and pine nuts, but you could add whatever you’re feeling.
Variations on asparagus pasta
I love the pesto/feta version of this asparagus pasta, but it would also be great with Romesco Sauce (and roasted cherry tomatoes), Vegan Yum Sauce (and roasted chickpeas), or Roasted Garlic Cream Sauce (and a fried egg).
Love low carb noodles? You may also like zoodles!
Ingredients
- 1 lb asparagus 450 g
- 1 tsp olive oil 5 mL
- 1/4 cup pesto 60 g
- 1/4 cup crumbled feta cheese 30 g
- Garnish with pine nuts, coarse sea salt, black pepper
Instructions
- Asparagus Noodles: Clean and dry asparagus. Break off the tough bottom inch of each spear. Use a vegetable peeler to shave the asparagus into long strips, moving from the tip to the bottom.
- Saute: Heat oil in a large saute pan over medium/high heat, then add asparagus. Cook, tossing frequently, until asparagus noodles are bright green and slightly tender, just 1 to 2 minutes.
- Serve: Stir in pesto and feta, topping with pine nuts, salt, and pepper.
Jenn Hilton says
Hi Sarah, pesto is awesome!! I’m vegan so I leave out the cheese, and I freeze the pesto in blobs on wax paper on a cookie sheet. Then put in a plastic baggie for winter use. I was told that omitting the cheese it freezes better. Add it in later. Have fun! Jen
Sarah says
Oh I’ll have to try that! Thanks for the tip, Jenn! 😀