You wont miss the grains one but when you dig into this wholesome, zucchini-noodle pasta salad.
1 bunch Asparagus
1 teaspoon olive oil
dash of sea salt and black pepper
5 Green Zucchinis
2 tablespoons sun-dried tomatoes, chopped
Preheat the oven to 425 degrees F
Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.
In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined. Enjoy!