Vegan Pesto Zucchini Noodles with Asparagus

gluten freepaleoveganvegetarian
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

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

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.

Screen Shot 2016-05-10 at 3.31.34 PM

Pesto Zucchini Noodles with Asparagus

Yields 2

10 minPrep Time

7 minCook Time

17 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  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.
7.8.1.2
562
https://inspiralized.com/vegan-pesto-zucchini-noodles-with-asparagus/

Vegan Pesto Zucchini Noodles with Asparagus

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

14 comments

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

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales