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Pesto Zucchini Noodles with Asparagus

Prep Time 10 mins
Cook Time 7 mins
Total Time 17 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.