Are you looking for a different way to fix asparagus? Something that not just roasted, steamed or stir-fried? Or maybe you’re tired of zucchini & looking for a different pasta substitute?

As with many of my recipes, I tried something new & it worked! 

I generally don’t eat pasta and I was looking for a way to enjoy the fresh asparagus we’ve been harvesting for about a month now. I was also hankering for spaghetti-like something or other. So I followed the inspiration I received, experimented & combined the two.

I had to stop myself from having a third helping as it was delicious to say the least. I’m also glad I took a picture so I could share it with you!

This recipe, like most of my recipes are super simple and lend themselves well to variation so I’ve added in some notes. But as a chef once told me “A recipe is just one person’s opinion on how to make something,” so feel free to make changes as you see fit.

It only takes about 20 minutes total time & serves 4 people. If you’re looking for a recipe to help you eat well so you can live the happy, active, vibrant life God is calling you to, then I invite you to try this one. It’s one you’ll enjoy again & again!

Ingredients

• • 2-3 bunches (about 12 oz each) asparagus

• • 1 lb ground meat of choice

• • 1 jar spaghetti/marinara sauce of choice

• • 1- 2 Tablespoons grated parmesan cheese per person

Directions

• • Place ground meat in a large skillet & brown on medium heat, chopping every few minutes.

• • As the meat is browning, chop asparagus into 1 inch chunks.

• • Add asparagus & spaghetti sauce to meat & cover.

• • Cook until meat is done & asparagus is desired tenderness.

• • Top with cheese.

• • Enjoy!

Julie’s Notes

• • You can use any kind of ground meat, including sausages (just make sure they taste OK with the sauce-not sure about chorizo, but it could work).

• • You can use other meats like chopped or shredded chicken, pork, beef or turkey.  You may have to adjust cooking times depending on if the meat is already cooked or if it is raw. (This is a great way to use leftover meat!)

• • You can use tofu, canned & rinsed chickpeas, black beans or butterbeans.

• • You can leave the protein out. 

• • You can use any shredded cheese (dairy-free I like Daiya Shreds).

• • For dairy-free parmesan, I like Follow Your Heart brand.

• • You can leave the cheese out.

• • You could add in some green onions or other herbs & spices if you like (parsley, oregano, basil, thyme, marjoram, rosemary, fennel seeds, coriander, cilantro).

• • You could also substitute or add to the asparagus with any number of vegetables (green beans, cauliflower, broccoli, peppers, peas, snap or snow peas, lettuce, spinach.

• • You could also use frozen asparagus-just keep in mind cook time may be longer and the water content may be higher. 

• • You can use any kind of spaghetti or marinara sauce-including making your own when tomatoes are fresh.

• • What else can you think of?

What about you?

What else can you think of? Have you ever substituted a vegetable for pasta? If so, which one(s)? 

Let me know in the comments below! I’d love to try it. And your idea may be the perfect inspiration someone else has been looking for. Allowing us all to enjoy the journey!