I don't know why, but I hardly ever eat asparagus. It's weird because I love them, they're so nutritious and really easy to cook. As they are in season, I decided to make a recipe with this super green veggie.
Since I tried zucchini noodles (also known as zoodles) I eat them at least once or twice a month because they're healthier than the processed and refined pasta I used to eat and it's hard to find good quality whole pasta here in Spain, besides, it's usually really expensive.
I've never cooked zoodles before, I've always made raw dishes or salads like this delicious zucchini noodles with avocado sauce. I know raw zucchini is more nutritious, but I'm in love with my new recipe, it tastes amazing!
Tips:
- Feel free to use your favorite ingredients. You can use other veggies, spices, herbs, nuts or even another oil (I'm Spanish and I usually use extra virgin olive oil because is quite affordable here in Spain).
- Garlic powder is easier to digest than regular garlic.
- You can use nutritional yeast instead of the homemade Parmesan cheese. Add some garlic powder on top for a more intense flavor.
- If you prefer to make this recipe oil-free, use vegetable broth, tamari or soy sauce, balsamic vinegar or water to sauté the veggies.
- To make the zoodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it! You can also make them using a peeler and a knife.
Zucchini Noodles with Vegetables
Zucchini noodles with vegetables. I've never cooked zoodles before. I know raw zucchini is more nutritious, but I'm in love with this delicious recipe!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main dish
- Cuisine: Vegan
Ingredients
- Extra virgin olive oil to taste
- 4 cloves of garlic
- ¼ cup raw pine nuts (40 g)
- 7 green asparagus
- 20 rehydrated sun dried tomatoes*
- 2 zucchinis
- Homemade vegan Parmesan cheese to taste (optional)
Instructions
- Heat some oil to taste in a frying pan and sauté the garlic (sliced), the pine nuts, the green asparagus (I cut them in 3 pieces) and the sun dried tomatoes (sliced). Set aside.
- Add more oil and sauté the zucchini noodles (or zoodles) for about 5 minutes or until they're cooked.
- Serve the zoodles with the veggies and add some vegan Parmesan cheese on top (optional).
Notes
* I rehydrated the sun dried tomatoes in a bowl with warm or hot water for at least 20 minutes or until they’re soft. I keep them in an airtight container for a few days. If you’re really busy, use store bought sun dried tomatoes in olive oil and drain the oil to make this recipe. We also show you how to rehydrate sun dried tomatoes in olive oil and herbs in our FREE eCoobook!
Nutrition
- Serving Size: ½ of the recipe
- Calories: 278
- Sugar: 12.6g
- Sodium: 441mg
- Fat: 19.7g
- Saturated Fat: 2g
- Carbohydrates: 24.1g
- Fiber: 6.6g
- Protein: 9.1g
Keywords: zucchini noodles with vegetables, how to cook zucchini noodles, zucchini pasta recipe
Did you make this recipe?
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Judy Whitley says
I love this recipe. I add onions and peppers to everything so I did here as well. I don’t care for sun dried tomatoes. Snack tomatoes quartered were wonderful. I love the addition of pine nuts and I’m not vegan so fresh parm topped it off perfectly. Making it again tonight and have bookmarked the recipe so I can make it another time.
★★★★★
Iosune Robles says
Hi Judy! So glad you liked it 🙂 Thanks for your kind comment!
Rilo says
May seem silly, but I have never purchased pine nuts before. Any suggestions/tips?
Iosune says
Hi Rilo! I just buy what's available at my local supermarket, so I can't tell you much about pine nuts, sorry!
abigail says
your food always looks amazzzzzzzzzzing omg <3
Iosune says
Hi Abigail! Thanks a lot, you made my day 🙂
Kathy says
I made this tonight for dinner. It was fun and quick. This was the first time I successfully used my spiralizer. So fun!!! I added some oregano...it probably could have used some more herbs of some kind as it was a little bland for my taste. I also should have cut the 6' long zoodles into more manageable lengths . I will definitely make again! Thank you.
Iosune says
Hi Kathy! I'm glad you liked it! There are so many recipes you can make using zoodles. I'm in love with my Spiralizer!
Aimee says
Just stumbled upon this site and I'm loving it! Can't wait to try this dish, zoodles sound like a great substitute for someone like me that eats too many processed carbs 🙂 One question though, about some of the other recipes- where in Spain are you that you can get veggie chorizo and Tofutti?!? Do you order online or are you lucky enough to live somewhere like Barcelona? I'm in Andalusia and while I can get tofu and a little veggie meat at the health store, and more veggie meat if I go to Gibraltar, I have never found vegan cheese or anything made by Tofutti 🙁 Thanks for blogging, you are now in my Favourites!
Iosune says
Hi Aimee! Thanks a lot 😀 I live in Andalusia too, I found them in Malaga (Estación Quimera) and Seville (Red Verde), but you can also buy them online at https://www.veggieroom.es/ Have a great day!
Benjamin Koepke says
Looks and sounds amazing! Thanks for sharing simple vegan! Thanks for updating me with emails. I really appreciate it.
★★★★★
Iosune says
Thanks a look for your kind words Benjamin 😉
Anna says
absolutely looove this!!! such a perfect summer lunch 🙂 can't wait to try it xx
https://aspoonfulofnature.wordpress.com/
Iosune says
Thanks a lot Anna!