Zucchini Noodles with Asparagus and Avocado Cream
Pasta and Pizza | World cuisine
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Zucchini noodles are a wonderful alternative to traditional pasta! It feels like you're treating yourself to a huge plate of pasta, but the calories are minimal!
Ingredients
- White Asparagus - 14.1 oz
- Zucchini - 2 pieces
- Avocado - 1 piece
- Olive Oil - 2 tablespoons
- Lemon Juice - 1 tablespoon
- Dried Oregano - to taste
- Grated Parmesan cheese - 1 tablespoon
Step by Step guide
Step 1
Peel the white asparagus, cut it into large pieces, and boil it in lightly salted water for about 15 minutes. During cooking, check the asparagus for doneness — as soon as a toothpick goes in easily, the asparagus is ready.
Step 2
To make the zucchini noodles, I use a simple vegetable peeler. First, cut off the end and carefully slice long, even 'fettuccine' strips. When the sound of slicing changes, you've reached the core. The part of the zucchini with seeds is not used for making noodles.
Step 3
Heat a tablespoon of oil in a skillet and lightly sauté the asparagus until golden. Add the zucchini noodles and cook together for about 3-5 minutes.
Step 4
In a separate bowl, mix the lemon juice, olive oil, oregano, and avocado puree. I mash the avocado simply with a fork; many prefer using a blender.
Step 5
Transfer the contents of the skillet to a plate, mix with the avocado cream, and top with grated cheese.
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