Vegan Pesto Zucchini Noodles with Asparagus

Vegan Pesto Zucchini Noodles with Asparagus

You asked for it: simple meals.

I make this one a lot. I make it and keep it in the fridge to have on hand for snacks during the day or if I’m running around the city in meetings, I’ll pack a little in some Tupperware and have it in case I don’t have time for lunch during the day – at least it’s something.

I can get really hangry and it’s not pretty. So call this my “Hanger Prevention” meal.

Vegan Pesto Zucchini Noodles with Asparagus

My secret? I use pre-made vegan pesto. Seriously, this is how it goes down:

I heat up some oil in a skillet and toss in sliced asparagus, seasoning with salt and pepper. While that asparagus cooks, I spiralize a zucchini and toss it with pesto. Once the asparagus is done cooking, I serve up a bowl and top with the asparagus.

There’s something magically delicious about the asparagus-pesto combo.

I’ve had this for dinner too, I top it with cannellini beans or chicken for an instant protein-packed, nutrient dense meal! Plus, asparagus are so in right now, it being spring and all.

But seriously, these are the kind of meals I LIVE for in the summer, which is right around the corner! EEK.

Vegan Pesto Zucchini Noodles with Asparagus

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 1 reviews
Pesto Zucchini Noodles with Asparagus
Prep time
Cook time
Total time
Serves: 2
  • For the pasta:
  • 1 teaspoon extra virgin olive oil
  • 4 thick asparagus spears, ends trimmed, sliced on an angle
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • ¼ cup jarred vegan pesto or homemade (see below)
  • For the pesto:
  • 3 cup basil leaves, packed
  • 1.5 talespoons pine nuts
  • 3-4 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 large clove of garlic, minced
  1. If making homemade pesto, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary. Set aside.
  2. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the asparagus and season generously with salt and pepper. Cook for 5-7 minutes or until asparagus is bright green, fork tender, and is browned.
  3. Meanwhile, spiralize the zucchinis and place in a large mixing bowl. Pour over the pesto and toss well. Set aside.
  4. When asparagus is done, toss it in the bowl with the pesto zucchini noodles and toss well to combine.
  5. Divide the pasta into bowls and serve.

Vegan Pesto Zucchini Noodles with Asparagus

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  1. Schyrel Adair :

    I’m trying to figure out why the weight watcher points are 10. The zucchini and the Asparagus have 0 points. So is it the olive oil, pine nuts? Are the 10 points for the whole thing? If this is true, 1 serving would be 5 right?

  2. Yeah! A low carb meal at last. Looks terrific. I just bought some asparagus and I have pesto from last year’s basil harvest in the freezer so it looks like this is tonight’s dinner. Thank you for the inspiration.

  3. I love pesto and zoodles! For some reason I always saute’d them so I am looking forward to this. (Thanks for the “OhDuh!”)
    Just a little low-FODMAP tweeking and hooray!

  4. UhhhhhMAZING and a Monday dinner life saver. Three thumbs up from my family! Adding this one to our recipe rotation.

  5. I’ve recently purchased a spiralizer and had this for my lunch today – wow! Such simple ingredients, but so wonderful. I’m really looking forward to trying more of your recipes and have just purchased your book :-)

  6. So are you supposed to cook the zucchini or leave it raw?

  7. I am so guilty of getting hangry! That’s why I love meals that are healthy, delicious, but easy and quick to make, and this is just that! The pesto and the zucchini will probably go so well with the fresh asparagus and form a nice medley of flavors!

  8. Could you provide info on the pre-mad vegan pesto sauce you used? Thanks

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