This recipe was featured in The Huffington Post article, 7 Brilliantly Better-For-You Recipes To Satisfy Your Guilty Food Cravings.
It’s been a while since I’ve made zucchini noodles, but now that I have a stash of my Homemade Tomato-Basil Pasta Sauce, it’s time to bring these two together!
I used half yellow squash and half zucchini for this recipe and paired it some beautiful, fresh asparagus. It’s easier to make the noodles if you select veggies that are about the same thickness from top to bottom, and thicker veggies work best.
And just because I love them so much and they taste great with the pasta sauce, I tossed in some chickpeas for more protein. Because the noodles and asparagus cook so quickly, this entire dish is ready in about 20 minutes. Yea!
For those following Dr. Fuhrman’s Eat To Live program, this complies with both the weight loss and life/maintenance plan.
Ingredients (serves 4)
3 medium zucchini – washed and ends removed so the thickest center part can be used
3 medium yellow squash – washed and ends removed so the thickest center part can be used
1 14-ounce can chickpeas – rinsed and drained
1/2 pound asparagus spears – tough ends removed – can use frozen as well
3 cups Homemade Tomato-Basil Pasta Sauce – or low salt/fat free store bought
- Use a spiralizer to make the yellow squash and zucchini noodles. You can also use a julienne vegetable peeler to get a similar result by running the peeling along the zucchini/squash lengthwise from top to bottom.
- Place the noodles and pasta sauce in a large non-stick skillet or wok.
- Stir the noodles around in the sauce until they are evenly coated. You can use more pasta sauce if you like.
- Bring the sauce to a boil over high heat. Reduce heat to medium and add the chickpeas and asparagus on top. Cover with a tight fitting lid and allow to cook for 4 – 5 minutes until asparagus is bright green.
- Garnish with basil or parsley and serve hot immediately.