Asparagus and Pea Lemon Shirataki Pasta

A light pasta dish perfect for spring. Asparagus and peas come together in a lemon butter sauce and topped with lemon zest.

  • Servings
    2 - 3
  • Prep Time
    5 Min
  • Cook Time
    15 Min

Cooking Directions

  • Prepare Tofu Shirataki according to package instructions. Set aside.
  • Slice asparagus into bite size pieces. In a shallow skillet add water, a pinch of salt and sugar and a dab of butter. Bring to boil and add the asparagus, cook for 2-4 min until tender crisp. Drain and immediately immerse in an ice bath to lock in the color. Set aside.
  • Add peas to ½ cup boiling water and cook for 1 min. or until just thawed and heated through. For fresh cook for 3 min. or until tender crisp. Don't drain the peas and add the 2 Tbsp. butter, lemon juice, zest and salt to taste.
  • Meanwhile cook the green onion in 1 Tbsp. butter until just cooked but not browned. Add the asparagus, pea mixture, and shirataki noodles to the skillet. Heat until just warmed through. Add salt to taste if desired. Serve with the parmesan cheese.

This recipe was created by Noshing with the Nolands.

Ingredients

  • 2 pkg. House Foods Tofu Shirataki Spaghetti
  • 1 large bunch of asparagus
  • Pinch of salt, sugar, and butter for asparagus
  • 1 cup fresh or frozen peas
  • 2 green onions, chopped
  • 3 Tbsp. butter, divided
  • Zest from 2 lemons
  • 2 Tbsp. lemon juice
  • Salt to taste
  • Parmesan cheese (optional)

Nutrition

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