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Tomato Basil Zucchini Pasta with Goat Cheese and Asparagus

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 2


  • 1 tablespoon extra virgin olive oil
  • 1 large clove of garlic minced
  • 1/3 cup diced red onions
  • 1 14 oz can diced tomatoes with juices
  • salt and pepper to taste
  • 5 large asparagus spears
  • 2 medium zucchinis
  • 1 tablespoon chopped basil + more to garnish
  • 2 oz goat cheese
  • red pepper flakes to garnish


  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent.
  • Add in the tomatoes and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20-25 minutes.
  • While sauce cooks, spiralize the zucchinis and shave the asparagus by peeling it into strips with a vegetable peeler. Keep the asparagus tips for future use and toss the remaining asparagus stalks. You can also include the asparagus tips, if you’d like, but I didn’t.
  • Once sauce is done, place another large skillet over medium-high heat and once heated, add in the zucchini noodles and asparagus. Let cook for 2-3 minutes or until al dente.
  • While zucchini cooks, add in the basil to the tomato sauce and stir for 1 minute. Then, remove from heat and stir in the goat cheese.
  • When noodles are done, add to the pan with the sauce and toss to combine (alternately, you can combine both in a large mixing bowl and toss that way, if you don’t have a wide enough skillet to accommodate the noodles.)
  • Divide the pasta mixture into bowls, top with remaining goat cheese and garnish with extra basil and red pepper flakes.