Zoodles with green asparagus, tomatoes and wild garlic pesto

Zoodles with green asparagus, tomatoes and wild garlic pesto

If you’re active in the food world of instagram I’m sure you must have heard of zoodles by now. It comes from zucchini and noodles = zoodles. They are much lighter than normal pasta and are super quick to make. All you need is a spiralizer. You can also use other veggies like carrots or pumpkin. I prefer a combination of zucchini and carrots as the latter give it a bit more texture. 

You can have any pasta sauce you like with them and have a quick and healthy meal within a few minutes. One of my favourite combinations is the following with green asparagus, fruity cocktail tomatoes, sundried tomatoes and my homemade wild garlic pesto. For a more filling option, replace the zoodles with pasta. I mostly use chickpea pasta, which almost taste like normal pasta and are a great way to get some protein.

Zoodles with wild garlic pesto

Zoodles with green asparagus, tomatoes and wild garlic pesto
Serves 1
This dish is a great option if you're looking for a light, easy and quick lunch or dinner that's full of flavour.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1/2 Zucchini (courgette)
  2. 1 carrot
  3. 4-5 spears of green asparagus
  4. 1 handful of cocktails tomatoes
  5. 4 sundried tomatoes
  6. 2-3 tsp wild garlic pesto (or basil pesto)
  7. 1 tsp olive oil
  8. 1 tbs vegetable broth
  9. grated parmesan (optional)
  10. 2 tbs pine nuts (optional)
  11. salt & pepper to taste
Instructions
  1. Start by grating your zucchini and carrot with a spiralizer into a bowl and set aside.
  2. Peel the lower third of your asparagus, cut into thumb long pieces and remove the woody root ends.
  3. Cut cocktail tomatoes into halves and sundried tomatoes into smaller pieces.
  4. If you’re using pine nuts, place them in a coated pan and roast for a few minutes until golden brown. Set aside.
  5. Heat the same pan with olive oil.
  6. Add asparagus and let roast for about 5 minutes on medium heat, stirring a few times in between.
  7. Meanwhile heat a pot with water, add vegetable broth and bring to a boil. You can also just use salt, but I prefer vegetable broth as it brings more flavour to the zoodles.
  8. When your asparagus is nearly done, add cocktail tomatoes, sundried tomatoes, salt and pepper.
  9. At the same time add your grated zucchini and carrot to the pot, stirring it once and sieve after just a few seconds. It’s important not to let them cook through, as they will fall apart and just get mushy. Try to squeeze out all water as best as possible and add to the pan with veggies.
  10. Stir in the pesto and serve immediately.
  11. Top with grated parmesan, roasted pine nuts or both. Enjoy!
Notes
  1. For a more filling option, replace the zoodles with pasta. I mostly use chickpea pasta, which almost taste like normal pasta and are a great way to get some protein.
Yogi Food Love http://www.yogifoodlove.com/


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