Spring Vegetable Zoodle Pasta
This spring vegetable zoodle pasta with garlicy lemon sauce is light and fresh and the perfect way to take advantage of the season’s vegetables. Lightly blanched asparagus and snow peas are tossed with zucchini noodles and whole wheat pasta and topped with crispy radishes. A quick and easy recipe for a busy weeknight dinner.
- 75 grams (2.6 oz) whole wheat spaghetti - $0.33
- 1 bunch (125 grams / 4.5 oz) asparagus tough ends snapped off and cut into pieces - $1.50
- 25 snow peas sliced into two pieces on the diagonal - $0.40
- 2 tablespoons olive oil - $0.10
- 3 big cloves of garlic grated with a microplane or pressed - $0.16
- 6 radishes thinly sliced - $0.42
- ½ teaspoon sea salt - $0.02
- The juice and zest of half a lemon - $0.07
- ½ tablespoon of the pasta water - $0.00
- 1 medium zucchini spiralized and cut into short-ish pieces or julienned or thinly sliced with a veg peeler - $0.60
- Pepper to taste - $0.03
Cook the pasta according to the package directions. Drain, reserving half a tablespoon of the cooking water.
In the meantime, bring a small pot of water to the boil and blanch the asparagus spears for a couple of minutes until crisp-tender. Transfer to a bowlful of cold water to stop the cooking process. Then blanch the snow peas until crisp-tender and also transfer to cold water. Drain.
Heat a large pan over medium heat. Add the oil and garlic. Fry, stirring often, until the garlic is golden. Remove from the heat and add the pasta, asparagus, peas, radishes, salt, lemon juice, pasta water, zoodles and pepper. Toss well to coat everything in the garlicy oil.
Serve and sprinkle with lemon zest.
Calories: 305kcal | Carbohydrates: 38g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 570mg | Fiber: 3g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 3.5mg