Lemon-Butter Zoodle Pasta with Roasted Asparagus

Have you tried zoodles yet?! They are noodles made from zucchini and are available at many grocery stores now. You can also make your own with a spiralizer, this is definitely a fun way to get your kids involved in the kitchen! We love mixing zoodles with traditional noodles to create a familiar yet more healthful plate of pasta.
Be sure to check out Veggie Buds Club for more ways to make veggies (such as zucchini!) fun and approachable for kids.

Spaghetti & Zoodles in Lemon-Butter Sauce with Roasted Asparagus

Ingredients

• 8 ounces spaghetti or linguine (half standard box)
• 1 large zucchini, spiralized
• 1 bunch asparagus
• 4 Tbsp olive oil
• 4 Tbsp unsalted butter
• 1 shallot, sliced thin
• 2-4 Tbsp fresh basil, chopped
• 2-4 Tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large lemon, juiced (reserve rind to zest)
• Freshly grated Parmesan cheese
• Salt and pepper

Instructions

1. Boil water and cook spaghetti, drain and set aside.
2. Meanwhile, preheat oven to 425 F.
3. Remove tough ends from asparagus, place on baking sheet, drizzle with 2 Tbsp of olive oil, salt and pepper. Cook for 15-20 minutes.
4. When asparagus goes into the oven, heat a large pan over medium heat. Add butter and 2 Tbsp olive oil, when heated add herbs, shallots, and garlic and saute for 2-3 minutes.
5. Turn heat down to medium-low and add lemon juice and spiralized zucchini. Cook for about 5 minutes then add cooked spaghetti to combine. 
6. Serve spaghetti and zoodles with salt, pepper, freshly grated Parmesan cheese, and lemon zest. Serve roasted asparagus on the side or slice and incorporate into pasta.