Healthy Zoodles with Asparagus

Hey there, friends!

Looking for a fresh and fun twist on dinner? I’ve got just the thing!

Today, I’m excited to share my zoodles with asparagus recipe.

This dish is light, tasty, and packed with veggies. Plus, it’s super quick to whip up!

If you love a good pasta substitute, you’re going to adore this one.

Let’s dive in and get cooking!

zoodles with asparagus
Image: mollyshomeguide.com / Photographer Molly

Ingredient Substitutions

Spiralized zucchinis (zoodles) can be replaced with spiralized carrots, butternut squash, or spaghetti squash for different flavors and textures. These alternatives provide similar low-carb benefits and can be prepared using the same cooking method. Adjust cooking time as needed, as some vegetables may require longer to soften.

Vegetable broth can be substituted with chicken broth for added flavor, or water with a splash of lemon juice for a lighter option. Use the same amount as called for in the recipe. For a vegan alternative, try mushroom broth to add depth to the dish.

Parmesan cheese can be replaced with nutritional yeast for a vegan, dairy-free option that still provides a cheesy flavor. Use about half the amount of nutritional yeast as you would Parmesan. For those who eat dairy but want a different cheese, try crumbled feta or grated Pecorino Romano for a tangy twist.

Preparation Time 10-15 minutes
Cooking Time 5-10 minutes
Total Time 15-25 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 600-700
  • Protein: 15-20 g
  • Fat: 50-60 g
  • Carbohydrates: 30-35 g

Ingredients

  • 1 bundle asparagus
  • 1 teaspoon olive oil (extra virgin)
  • 4 spiralized zucchinis
  • 1 to 2 tablespoons vegetable broth
  • 1/2 cup halved cherry tomatoes
  • Sea salt to taste
  • 2 generous handfuls of baby spinach
  • 1 handful of fresh parsley, chopped
  • 1 teaspoon miso paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pistachios without shells
  • 1/4 cup grated parmesan cheese

Step 1: Prepare and Cook the Asparagus

Begin by snapping the asparagus at the ends to remove the tough parts, and chop the remaining asparagus into bite-sized pieces.

Heat a sauté pan with 1 teaspoon of olive oil over medium heat.

Add the chopped asparagus to the pan and let it sauté for 1 minute.

Then, add broth and continue cooking until the broth evaporates and the asparagus is cooked through but retains a slight crunch.

This ensures you avoid mushy asparagus.

Step 2: Prepare the Zoodles and Tomatoes

Use a spiralizer to create zucchini noodles, also known as zoodles, and set them aside for later use.

Slice the cherry tomatoes into halves or quarters, depending on their size, ensuring they are ready to be added to the dish later.

Step 3: Make the Pesto

In a food processor, combine all the pesto ingredients except for the oil.

Begin processing the mixture while slowly pouring the oil through the top opening of the processor.

Continue pulsing until the pesto is well combined, occasionally scraping down the sides to ensure an even texture and flavor distribution.

Step 4: Assemble the Dish

Toss the spiralized zucchini with some of the prepared pesto until the zoodles are well-coated.

Transfer the pesto-coated zoodles to a serving bowl.

Top the zoodles with the sautéed asparagus and sliced cherry tomatoes.

For the best texture and taste, serve the dish immediately while it is fresh.

Enjoy your vibrant and flavorful zoodle bowl!

zoodles with asparagus
Image: mollyshomeguide.com / Photographer Molly

zoodles with asparagus
Image: mollyshomeguide.com / Photographer Molly

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