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Roasted Asparagus and Zucchini Noodle Pasta Salad

Deryn Macey
  • 22 minutes
  • Serves 4

INGREDIENTS

4

medium zucchini, medium

1 cup

(170) shelled edamame

3 cloves

Garlic

1 cup

Green peas

3 tbsp

Lemon juice, fresh

1 pinch

Stevia

1 tbsp

Tahini

2 tbsp

Nutritional yeast

1/4 tsp

Salt

1 tbsp

Apple cider vinegar

1 tbsp

Water

1 lb (350 g after you cut ends off) asparagus, ends trimmed and cut into peices