Pesto Zucchini Noodles with Asparagus
Try this Pesto Zucchini Noodles with Asparagus recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper
- salt and pepper to taste
- for the pasta:
- 1 teaspoon extra virgin olive oil
- for the pesto:
- 2 medium zucchinis blade d noodles trimmed
- 3 cup basil leaves packed
- 1 large clove of garlic minced
- 4 thick asparagus spears ends trimmed, sliced on an angle
- 1/4 cup jarred vegan pesto or homemade (see below)
- 1.5 talespoons pine nuts
- 3-4 tablespoons extra virgin olive oil
- Carbohydrate 0.954 g
- Cholesterol 0 mg
- Fat 1.305399997819 g
- Fiber 0.576000008583069 g
- Protein 1.134 g
- Saturated Fat 0.163195999698847 g
- Serving Size 1 1 Serving (37g)
- Sodium 75.1420729166232 mg
- Sugar 0.377999991416931 g
- Trans Fat 0.0730309999409383 g
- Calories 18 calories
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.
