Squash ‘Pasta’ with Asparagus and Salmon Will be Your Fave Low-Carb Comfort Food
If you’ve already tried zoodles (noodles made from zucchini) and cauliflower rice, the next thing on your to-make list needs to be butternut squash pasta. By shaving the orange veggie into thick ribbons, you can easily swap calorie-heavy Italian classics, like pappardelle, with a tasty low-carb alternative. Curious how to make it? We’ll show you.
This recipe for faux pappardelle screams springtime when it’s paired with seasonal greens, like peas, asparagus, fresh mint, and dill. Small but mighty, peas (both the frozen and fresh varieties) provide important nutrients and also serve as an awesome plant-based protein alternative for those allergic to staples like dairy or soy.
Asparagus are also a near-perfect produce pick if you’re trying to eat well. The spring veggie contains more nutrients than you can remember. Seriously, vitamins A, C, E, K, and B6, as well as folate, iron, copper, and calcium are just a few of the spears’ stellar health perks.
We added these nutritional powerhouses and heart-healthy salmon to squash noodles to create a lightened up ‘pasta’ dish that promises to satisfy. And with smart additions like olive oil, green onions, and low-fat sour cream, we’re confident you won’t get sick of this meal that only tastes totally decadent.
Watch this video to see how you can make the good-for-you dinner right at home. Then spring into action (get it?) to whip up the seasonal combo for your family or friends. Added bonus: The leftovers will make the perfect desk lunch tomorrow!