Today, I want to share with you a recipe for delicious pasta that can be easily customized to your own dietary needs. What I mean by that is that if you need something just as fulfilling but without that many carbs, you can substitute the whole grain spaghetti pasta for zucchini noodles. The “pasta” will still taste great because zucchini, asparagus, and ricotta cheese all work really well together.
Substituting real pasta for zucchini noodles is a good idea whenever you are serving this as a family meal. I hear a lot of complaints from parents of this athlete I work with about how preparing separate meals for just the one child takes up a lot of their time. So of course, they want to avoid that if possible and this recipe is just the answer. Those who need a lot of carbs to fuel their energy can eat the whole grain pasta and those who have a smaller carbs intake can be just as satisfied with zucchini noodles.
I usually make this recipe in the spring or summer, when all the fresh ingredients are in season. Vegetables farmed locally contain more antioxidants, and better quality, and support the farmers who grow them.
Ricotta Asparagus Pasta
- a large baking dish
- a pot for cooking the pasta
- a saucepan for cooking the zucchini noodles
- optional: a mandoline OR spiralizer
- 1 8 oz package of whole grain spaghetti
- 2 small zucchinis
- 1 lb of fresh asparagus
- 1/2 lb of spring onions
- ricotta cheese (or if you are vegan: a tofu ricotta)
- 1 T. of olive oil
- 1 t. of oregano
- 1 t. of thyme
- Preheat the oven to 425 degrees.
- Spiralize your zucchinis, cut the asparagus into 2 inch pieces, and quarter the spring onions.
- Put the asparagus and the spring onions in a large baking dish. Drizzle with olive oil and season with oregano and thyme.
- Roast in the oven for 30 minutes. Stir at the halfway mark.
- Cook the pasta according to the instructions on the packaging.
- Cook the zucchini noodles in a saucepan for about 3 to 5 minutes over medium to high heat.
- Roughly cube the ricotta cheese.
- Place your chosen noodles on a plate and cover with a 1/4 portion of the ricotta cheese and roasted vegetables.