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).
Reheating Instructions
Heat in a skillet over medium heat until heated through.