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Using vegetables as “pasta” is a great way to enjoy your vegetables in an inventive and delcious way. Plus it’s great for those on a gluten-free diet or who avoid processed foods like pasta. This Asparagus Pasta with Brown Butter Sauce uses thinly sliced asparagus as its base. You can thinly slice the asparagus by hand, use a vegetable peeler or mandolin, or use a spiralizer to get a noodle-like shape from the asparagus.
Preparation
1.Bring a pot of water to a boil.
2. In a sauté pan, melt butter on medium-low heat. Add the oregano to the pan and cook, stirring often till the butter begins to brown. Take the butter off the heat and add the parmesan cheese, salt and pepper.
3. Once the water is boiling, add the asparagus and cook for about 2 minutes, or until they just begin to soften.
4. Add the asparagus to the butter sauce, gently toss to combine. Serve while warm.
Silvia Pinto, Drexel Food Lab
Ingredients:
Nutritional Information
Calories
155 cals
Fat
14 g
Saturated Fat
9 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
4 g
Carbohydrates
5 g
Sugar
2 g
Fiber
3 g
Protein
5 g
Sodium
323 mg
*per serving
Ann's Tips and Tricks
A sharp vegetable peeler can be used to shave the asparagus.
