Zucchini Noodles with Asparagus and Sun Dried Tomatoes » Foodom

Zucchini Noodles with Asparagus and Sun Dried Tomatoes

$27.08 Cooking Fee
Recipe by:
Jenn Tidwell
Loaded with vegetables this hearty dish is both delicious and nutritious.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Using a spiralizer create zucchini spaghetti. If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
    Heat half the oil to a large skillet(s) over medium-high heat. Once hot, add zucchini noodles and cook for about about 3 minutes until zucchini noodles are tender but still retain some crunch.
  • Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
  • Wipe the skillet clean, over medium heat, and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.
  • Heat remaining oil in a skillet(s) and sauté the sliced garlic, with the red pepper flakes, and the asparagus until tender, about 7 minutes.
  • Add zoodles to the skillet(s), then the chopped sun-dried tomatoes, and lemon juice. Toss until everything is combined and heated through.
  • Serve with vegan Parmesan cheese, pine nuts, and basil on top (optional).

Cook Times

Active Prep20
Hands-On Cook15
Hands-Off Cook5
Recipe Serving Size10



  • 10 zucchini medium, spiralized
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic sliced
  • 2 tablespoon raw pine nuts
  • 2 pound asparagus cut into 2-inch lengths
  • 1 dash red pepper flakes optional
  • 3/4 cup sun-dried tomatoes in olive oil sliced
  • 1/2 lemon juiced
  • 3 tablespoon vegan parmesan cheese optional
  • 3 tablespoon fresh basil chopped, optional

Cooking Tools Required

Cutting board, Saute pan, Sharp Knives, Spiralizer, Vegetable Peeler
Reheating/Serving Instructions

Heat in a skillet over medium heat until heated through.


Calories: 116kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 901mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1108IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 4mg

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