Creamy-Zucchini-Pasta-Header.jpg

Creamy Zucchini “Pasta” with Asparagus, Walnuts & Lentils

Made with zucchini spiral “pasta”, sautéed asparagus and creamy avocado this this healthy dose of green vegetables is balanced by rich coconut milk, fragrant toasted walnuts and cooked lentils creating a vibrant and satisfying meal.

Did I mention this dish was green?  As in really green?  Wearin’-o’-the-Green green?  It was unintentional, but every ingredient that seemed to want to join this dish only enhanced the green theme.  Don’t fight it, green is the new black (er… something)!

Serves 2 as an entree, 4 as a side

Ingredients

For the “Pasta”
  • 2 medium zucchinis
  • 3/4 cup walnut pieces
  • 2 tablespoons olive oil
  • 1 large bunch of asparagus spears, cut into 2 inch pieces
  • 1 cup cooked green lentils (Might as well make EVERYTHING about this dish green!)
  • 2 teaspoons fresh parsley, chopped (optional)
  • Sea salt and freshly ground black pepper, to taste
For the Sauce
  • 1/2 of a large ripe avocado
  • 1/4 cup full fat coconut milk
  • 1/4 cup water
  • Juice of 1/2 a large lemon (2-3 tablespoons)
  • 1 teaspoon fresh thyme, chopped
  • Sea salt and freshly ground black pepper, to taste

Directions

  1. Using a spiralizer, cut zucchini into pasta-like strands (I used the larger blade, but I think the smaller blade would work better for this dish) and set aside.
  2. Toast the walnuts in a 300°F oven (or toaster oven) until fragrant and just beginning to brown and also set aside.
  3. Heat the olive oil in a medium frying pan until it simmers, add zucchini and salt and pepper to taste. Sauté until asparagus just begins to soften, 5-7 minutes. Toss asparagus and lentils in a medium sized mixing bowl with additional salt and pepper, if desired.
  4. In small sized mixing bowl mash avocado, then add remaining ingredients and stir well.
  5. In serving bowls layer zucchini pasta, asparagus mixture then sauce. Sprinkle generously with toasted walnuts and garnish with fresh parsley, a few sprigs of fresh thyme and salt and pepper to taste.
  6. Refrigerate leftovers separately. Reheat asparagus mixture and zucchini, if desired, and layer with sauce to serve. Should be eaten within a day or two (the lemon juice keeps the sauce from darkening right away, but it won’t last long).

Adapted from: http://thehealthyfoodie.com/creamy-avocado-pasta-chicken-asparagus/

KT’s Comments

  • The first time I made this I did not use lentils. The dish was fresh and vibrant, but a bit unbalanced and left me feeling like I needed something more to consider it a meal.
  • The second time, I added cooked green lentils to the asparagus after sautéing. What a world of difference! The dish was now balanced and satisfying and I didn’t even miss the chicken the original recipe called for.
  • Still a very green, green (did I mention GREEN) dish. I should make this for St. Patrick’s Day!

 

Spiralized zucchini "pasta"

Spiralized zucchini “pasta”

 

Asparagus & Lemon

Asparagus & Lemon

 

Saute the asparagus

Saute the asparagus

 

Toss asparagus with lentils

Toss asparagus with lentils

 

Make the sauce

Make the sauce

 

Look ma no lentils!

Look ma no lentils!

Add your comment

Related Posts