Vegan Pesto Zucchini Noodles with Asparagus

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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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Pesto Zucchini Noodles with Asparagus

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 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
  • 1/4 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


  • 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.
  • 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.
  • Meanwhile, spiralize the zucchinis and place in a large mixing bowl. Pour over the pesto and toss well. Set aside.
  • When asparagus is done, toss it in the bowl with the pesto zucchini noodles and toss well to combine.
  • Divide the pasta into bowls and serve.

Vegan Pesto Zucchini Noodles with Asparagus

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Schyrel Adair says:
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?
Meaghan says:
Hi Schyrel, yes, this is for 1 serving and those points are due to the pine nuts and the oil. Thank you for asking!
Audrey says:
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.
Noël says:
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!
Deanna says:
UhhhhhMAZING and a Monday dinner life saver. Three thumbs up from my family! Adding this one to our recipe rotation.
Anonymous says:
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 :-)
Anonymous says:
So are you supposed to cook the zucchini or leave it raw?
Amy says:
You leave the courgette raw :)
Amy says:
Sorry courgette = Zucchini
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!
Brandy says:
Could you provide info on the pre-mad vegan pesto sauce you used? Thanks

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
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~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
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we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

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