Veggie Pasta

Pasta

• 1 large zucchini, peeled into noodles (can do with a Julian peeler)
• pinch of salt
• 1/2 cup frozen peas
• 1/2 cup asparagus

Sauce

• 1 avocado
• ½ cup 4 cheese tomato sauce
• 1 tablespoon Cajun seasoning
• 6 TBSP water
• 1 TBSP lemon juice
• zest of 1 lemon
• ½ tsp garlic salt
• 1/4 tsp ground pepper
• 1 TBSP fresh thyme

1. Peel the zucchini. Using a vegetable peeler (the results are more fettuccine-like noodles) or a spiralizer, prepare a large bowl of zucchini noodles. 
2. Sprinkle the zucchini noodles with salt and let them sit
3. In a blender combine the sauce ingredients and blend until smooth.
4. Remove the asparagus and peas from the freezer and place them in a large bowl. 
5. Boil a kettle of water. Pour the hot water over the asparagus and peas and let them sit for 1-2 minutes. 
6. Drain the water and add the vegetables to the zucchini noodles. Pour the sauce over the noodles and toss to coat.

Eggplant Lasagna

• 1 lg. eggplant, cut in 1/4 inch slices
  
• 1 tbsp. olive oil
• ½ cup grated Parmesan cheese
• ½ tsp. Garlic salt
• 1/4 tsp. pepper
• Pinch of garlic powder
• 1 tsp. oregano
• 1 (8 oz.) can tomato sauce
• 8 oz. part-skim Mozzarella cheese, thinly sliced

1. Bring large pot of water to boiling; remove from heat. Drop in eggplant slices; let stand 5 minutes. Drain slices; blot dry with a paper towel. 
2. Heat oil in non-stick skillet; brown eggplant on both sides. 
3. Combine Parmesan cheese, salt, pepper, garlic powder and oregano in a small bowl. 
4. Spread a little tomato sauce over bottom of a 9-inch square shallow baking dish.
5.  Arrange eggplant in layers going eggplant, mozzarella, then Parmesan mixture. 
6. Pour remaining sauce over top then add a healthy dose of grated Parmesan cheese. 
7. Bake in 350 degree oven for 30 minutes or until bubbly. Makes 6 servings at around 200 calories each.