You’ll need a spiral slicer for this recipe, in order to create long, noodle strands out of zucchini. If you don’t already have a spiral slicer, it’s a great tool that makes low-carb noodles quickly and easily. The addition of roasted asparagus to this pasta is simply delicious. Enjoy!

Servings: 4

Here’s what you need:

• 1 bunch, organic asparagus
• 1 teaspoon olive oil
• dash of sea salt and pepper
• 5 organic zucchini
• 2 Tablespoons sun dried tomatoes, chopped

For the dressing:

• 1 garlic clove, chopped
• 2 Tablespoons yellow onion, chopped
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1/4 teaspoon sweet paprika
• 2 Tablespoons olive oil
• 1/4 cup fresh chives, thinly sliced

1. Preheat the oven to 425 degrees.
2. Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes.
3. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.
4. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.

Nutritional Analysis: One serving equals: 134 calories, 8g fat, 10mg sodium, 10g carbohydrate, 5g fiber, and 5g protein

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