Pasta or noodle without carb is something my family wants to eat with abandon. I often use zucchinis and other root vegetables, spiralized to make a vegetarian “pasta.” Along the same line, I also stock organic edamame spaghetti in the pantry. Have you checked the prices on these? They are five times the unit price of wheat-flour-based spaghetti.
The concept of asparagus pasta, which I have not made before, is compelling. And you don’t need a special equipment other than a peeler. I found this Ellie Krieger’s recipe in the Washington Post.
First, remove the tips of the asparagus. Hold the woody end of the asparagus and peel a narrow strip along the stem. This is a bit fussy to do than I’d have liked. The prep work takes time and attention. I was left with some odd pieces of asparagus that I had to find ways to use or to dispose. Getting thick asparagus is key to make the even-sized ribbons of noodle.
The asparagus noodles are cooked by quickly sauteing on the stovetop with some olive oil. That takes two to three minutes. Finished with a splash of lemon juice. Toss the garlicky breadcrumbs on top. There you have it: a simply made vegetarian noodle dish with a faint taste of asparagus.
To me, the best attribute of this pasta is not defined by what it has, but what it doesn’t: carbohydrate.