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+ servings

Zucchini Noodles with Asparagus and Sun Dried Tomatoes

Serving Size: 10

Recipe by: Jenn Tidwell

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook5
Total Time25 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Saute pan, Sharp Knives, Spiralizer, Vegetable Peeler


  • ¼ cup extra virgin olive oil divided
  • 4 clove garlic
  • ¼ cup raw pine nuts
  • 2 pound asparagus cut into 2-inch lengths
  • 20 sun-dried tomatoes in olive oil sliced
  • 8 zucchini medium, spiralized
  • Vegan Parmesan optional


  • 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 theyre cooked.
  • Serve the zoodles with the veggies and add some vegan Parmesan cheese on top (optional).


Calories: 165kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 604mg | Fiber: 4g | Sugar: 6g | Vitamin A: 919IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 3mg