To prepare this dish, you’ll need a spiralizer – but fear not, it can be used with so many veggies (think carrots, cucumbers, beets, potatoes, and more!) and can help you prep unique salads, out-of-the-box toppings, and healthy pasta replacements in a flash.

Ready to try this modern twist on pasta? Here’s what you’ll need:

Ingredients:

• 1 salmon fillet, cut in 3 or 4 portions
• Salt and pepper, to taste
• 4 zucchinis, spiralized
• 3 tablespoons of butter, plus more for serving
• 3 – 4 garlic cloves, minced
• 1 cup of fresh chopped parsley
• Juice of 1/2 lemon
• 1/2 teaspoon crushed red chilli pepper flakes, optional
• 1 tablespoon sriracha (or other hot sauce of your choice)
• Cherry tomatoes, to taste
• Fresh chopped scallions, for garnish
• Slices of lemon, for garnish

Preparation:

• Sprinkle your spiralized zucchini with salt and allow it to sit for a couple of minutes – this will help reduce the amount of water in the zucchini so it doesn’t get soggy as you cook it. Place the zucchini in a colander and rinse well to get rid of the salt before patting it dry with a paper towel. Set aside.
• Season all sides of the salmon thoroughly with salt and pepper.
• Turn on the oven to the Keep Warm setting, or 170°F, and place an oven-safe plate or baking sheet on the middle rack.
• In a large cast iron skillet or frying pan, heat a third of the butter (1 tablespoon). Place the pieces of salmon in the skillet, skin side down first, and cook for 2 – 4 minutes on each side until the flesh of the salmon flakes with a fork. Remove the salmon from the skillet and place it in the oven so it stays warm while you cook the zucchini noodles.
• In the same skillet or pan, melt the rest of the butter. Add the lemon juice, sriracha, minced garlic, half the parsley, the cherry tomatoes, and the red pepper flakes.
• Add the zucchini noodles to the pan and cook for 3 or 4 minutes. Stir regularly to coat the zucchini in the butter sauce, adding salt, pepper, and parsley to taste. Once the zucchini noodles have softened a little but still feel somewhat crisp and that their juices have reduced a bit, plate them, along with the salmon.
• Garnish with chopped scallions, a little more butter, and a lemon slice on the side before serving. Bon appétit!

What a fun and delicious way to eat more veggies! Are you as obsessed with your spiralizer as we are? If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoying what you are eating doesn’t have to stop! There are a lot of ways to cook great tasting meals that are good for your health and will live up to those New Year’s resolutions you made only a few months ago.

For our Feta and Asparagus Tagliatelle recipe, you have the healthy option of replacing the pasta with zucchini noodles made with our thinkkitchen vegetable slicer. This option puts a healthy twist on this delicious pasta dish and it is easy to do! To swap in the zucchini, all you have to do is slice it into fine ribbons and cook it for 5 minutes with some oil, pepper, and salt in a skillet. And, what’s more, is that it actually takes less time than boiling water and cooking pasta!

However, if you’re looking for a different kind of challenge, try making your own fresh pasta using our Remy Olivier Scarlet pasta machine. Not only does it look impressive to have a beautiful pasta machine on your countertop, but it also makes making fresh pasta much less intimidating than you would imagine!

So, put your mind at ease and give this Feta and Asparagus Tagliatelle recipe a try! There are so many easy healthy eating options available to you!

Ingredients:

• 20 Asparagus, trimmed
• 1/3 cup of olive oil
• ¾ pound of tagliatelle OR sliced zucchini
• 1 onion, chopped
• 1 garlic clove, diced
• ½ cup chicken broth
• 1 ½ cup fresh feta cheese, crumbled
• 1 ½ cups of olives, halved
• ¼ cup fresh oregano, chopped
• 1 teaspoon crushed dried thyme
• ½ cup parmesan, grated

Preparation:

1. Move an oven rack to the highest position and set the oven to broil.
2. Place the asparagus on a sheet pan. Drizzle with oil. Season with salt and pepper. Broil for about 5 minutes until tender but still firm. Remove from the oven and cut the asparagus, at 45-degree angles using a chef knife. Set aside.
3. Cook tagliatelle in salted boiling water until al dente. Drain.
   OR
   Use your thinkkitchen vegetable slicer and place your zucchini. Turn the handle while pushing knob downwards to cut it into thin slices. Next, heat olive oil in a cast iron skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add ¼ cup of water and cook for about 5 minutes until zucchini is softened. Drain.
4. In your frypan, soften the onion and garlic for 4 to 5 minutes in oil. Do not let brown.
5. Add the feta, olives, oregano and chicken broth into the frypan. Stir in the pasta, or zucchini noodles, and asparagus. Continue to stir until warm throughout. Season with thyme, salt & pepper to taste.
6. Serve in our Leah Pasta Bowls, sprinkle with freshly grated Parmesan cheese, and enjoy!

Here to give you new ideas for eating clean and healthy all year round,