A lightened up Spring inspired Shrimp Pasta dish with Zucchini Noodles, sautéed asparagus, and peas made in less than 30 min!
Now that the warmer weather is approaching I’ve been all about incorporating seasonal veggies from the farmers market into my meals like asparagus and peas. I added shrimp to this spring pasta recipe but you can omit it all together if you’re vegan or vegetarian or swap it for BBQ grilled chicken. I like making easy and healthy recipes that are easy to customize so they work for everyone.
Now can we talk about how amazing veggies taste when spiralized? Not only are they fun to look at and eat but I often find spiralizing your veggies actually makes them taste different. The best part about zoodles is that you can use them to replace anything you would usually use pasta in. This makes your dish both naturally gluten free and nutrient dense with all the added veg!
I’ve used many different veggie sprializers over the years but I have to say this new one from Ali at Inspiralized is a new FAV! It was super easy to use and I love all the different attachments it comes with. You can create all different sizes of zoodles with this spirulizer. You will quickly become addicted to finding out what foods in your kitchen can you spiralize! Sweet potatoes, cucumber and zucchini are definitely some of my favourites. I’m already thinking about regular potato curly fries and if eggplant will spiralize?…hmmm the options are endless!