Asparagus Noodles with Pesto Sauce
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 210, total fat 21 G., saturated fats 3 G., proteins 4 G., carbohydrates 6 G., fiber 3 G., cholesterol 0 mg, sodium 209 mg, sugar 3 G.
Calories 210, total fat 21 G., saturated fats 3 G., proteins 4 G., carbohydrates 6 G., fiber 3 G., cholesterol 0 mg, sodium 209 mg, sugar 3 G.
A delicious recipe for low-carb and low-calorie noodles. To make it, peel asparagus stalks with a vegetable peeler to form fettuccine-like ribbons. All you need to do is fry the green noodles with arugula, and for a vibrant, unforgettable flavor, stir in homemade pesto sauce and lemon zest. For the pesto, you'll need basil, parsley, garlic, pine nuts, capers, and olive oil. Simply puree all the ingredients in a blender. A delicious and healthy side dish is ready. Serve it with meat instead of regular pasta, or enjoy it as a standalone vegetarian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large asparagus
- 1.5 cups fresh basil
- 1/4 cup fresh parsley
- 2 tablespoons pine nuts
- 1 tbsp capers
- 1 small clove of garlic
- 1/4 tbsp. + 1 tbsp. l. olive oil
- A pinch of red pepper flakes
- 3 cups arugula
- 1 tsp finely grated lemon zest + extra for serving
We recommend
Cooking the dish according to the recipe:
- Trim the tough ends from the asparagus. Using a vegetable peeler, shave the stalks into thin, wide strips (the last strip of asparagus will be slightly thicker than the others, but it can be used as well).
- In a food processor, puree the basil, parsley, pine nuts, capers, garlic, 0.5 teaspoon salt, and a pinch of ground black pepper. With the processor running, add 1/4 cup olive oil and pulse until the pesto is almost smooth.
- In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the asparagus, red pepper, and a pinch of salt and pepper. Cook, stirring, until the asparagus is tender, 3-5 minutes.
- Add the arugula and cook until wilted, about 1 minute. Remove from the heat, add the pesto and 1 tablespoon of water, and toss to combine. Stir in the lemon zest and season with salt. Sprinkle more zest on top.
We suggest you take a look at the recipe Vegetable spaghetti.
Categories:
Similar recipes
