| 9 | 40 | 308 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 1 |
| 1/2 package | Tofu Shirataki spaghetti noodles |
| 2 cup | Arugula |
| 1 cup | Cherry Tomatoes (Halved) |
| 2 tbsp drained | Capers, canned |
| 1/4 cup | Basil, fresh |
| 1 1/3 tbsp | Extra virgin olive oil |
| 3/4 cup | Butternut squash (Cubed, steamed or roasted) |
| 1 tbsp | Balsamic vinegar |
| 1/4 cup | Asparagus (Chopped and steamed) |
1. Peel and cube the butternut squash. Roast in over with 1/2 tbsp. olive oil until cooked.
2. Rinse and drain skiratake noodles.
3. Steam asparagus and cut into 1" pieces.
4. Heat the remaining 1/2 tbsp. of olive oil in a pan over medium heat. Add tomatoes and capers. Cook until the tomatoes start to soften. Add arugula and basil until wilted. Add asparagus.
5. Add shiratake noodles to pan and stir until warmed through. Add butternut squash. Toss with balsamic.
| Meat Alternative | 3.8 |
| Vegetables | 5.7 |
