Zucchini Noodles with Asparagus
You'll need a spiralizer in order to turn your zucchini into delicious noodles!
- 1 bunch asparagus
- 1 tsp olive oil
- 1 dash salt and pepper
- 5 zucchini
- 2 tbsp sun dried tomatoes chopped
- 1 garlic clove chopped
- 2 tbsp yellow onion chopped
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp sweet paprika
- 2 tbsp Olive Oil
- 1/4 cup Fresh Chives thinly sliced
Preheat the oven to 425 degrees.
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.
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.
In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.
Serving: 1CupCalories: 134kcalCarbohydrates: 10gProtein: 5gFat: 8gSodium: 10mgFiber: 5g