Creamy Lemon Noodles

Creamy Lemon Noodles You can make it dairy free if you, or even use zucchini noodles! All work very well.

Creamy Lemon Noodles

​
​Ingredients:

​Use any pasta you wish (we used a gluten free pasta here)
​4 tbl of butter, ghee, or vegan butter
​Roasted garlic bulb
​1 cup coconut cream or dairy cream(we used coconut)
​8-10 stalks of asparagus
​8 oz small tomatoes
​4-5 cups spinach & arugula
​1 lemon & the zest
​1/3 cup chopped parsley
​S&P
​pinch of dried chili flakes if you like a little kick(optional)
​Parmesan or nutritional yeast(optional)
​
​How To:
​Prepare your pasta and leave about 1/2 cup of the pasta water in the pot with the pasta, zest from the lemon, chopped parsley
​Set your oven to 375
​Grab a baking dish and place the asparagus cut into 1 inch lengths, tomatoes, lemon cut in half, a bulb of garlic with the end cut off, butter, cream, s&p. Bake for 20-30 mins until the tomatoes begin to pop.
​Remove. Set the garlic aside to cool. Use tongs to squeeze the lemon juice into dish. Stir all the sauce into the pasta. Next squeeze the garlic cloves out onto a chopping board and mash into a paste with a fork, add to sauce. Last stir in the greens and parmesan if desired.
​Bon Appetite!
​

​
​Love & eat well

​