This spring vegetable zoodle pasta with garlicy lemon sauce is light and fresh and the perfect way to take advantage of the season’s vegetables. Lightly blanched asparagus and snow peas are tossed with zucchini noodles and whole wheat pasta and topped with crispy radishes. A quick and easy recipe for a busy weeknight dinner.
You know that spring has arrived when fresh peas and asparagus start to appear in the grocery store. I was lucky to find that one of my local veggies stores has a good price on asparagus this week so I took advantage to get a couple of bunches to make my green pizza with herbed cashew cheese and this spring vegetable zoodle pasta recipe.
If you’ve been reading my blog then you already know that I’m all about the spiralizer. It’s definitely my favorite kitchen gadget and I use it whenever I can to give a new twist on my recipes (see what I did there?). These raw vegan noodles combine a variety of spiralized veggies in an Asian-inspired vinaigrette and I’m working on a fermented spiralized beet recipe that I hope to publish soon (fermenting takes time!).
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For this spring vegetable zoodle pasta I decided to bulk up the zoodles a bit with some whole wheat pasta because I do love carbs and you should too! I don’t usually buy whole wheat pasta because it’s more than double the price of regular pasta, but my supermarket was also having a sale this week!
In fact, not only was it on sale, but it also came with a 100% rebate return code. Whole wheat pasta is a very new concept where I live (like in the last year or so) so they really have to coax people into buying it. Truth be told, it didn’t taste better than regular pasta so I’m not sure I’d buy it again if it wasn’t on sale (or free as in this case).
This spring vegetable zoodle pasta is delicious served hot or cold, making it a great option to take to work for lunch or double the quantities and take it to a picnic, BBQ or potluck. Or make it for a quick weekend lunch or weeknight dinner as it’s ready and on the table in just 15 minutes!
If you like zoodles as much as I do, be sure to check out my round-up of the best and most beautiful 50 vegan zoodle recipes from around the web!
Got leftovers? Use them in these recipes:
Asparagus and radish: Baked beet falafel vegan quinoa bowl
Asparagus: Green pizza with herbed cashew cheese
Zucchini: Raw vegan noodle salad
Spring Vegetable Zoodle PastaPrint Recipe
- 75 grams (2.6 oz) whole wheat spaghetti - $0.33
- 1 bunch (125 grams / 4.5 oz) asparagus, tough ends snapped off and cut into pieces - $1.50
- About 25 snow peas, sliced into two pieces on the diagonal - $0.40
- 2 tablespoons olive oil - $0.10
- 3 big cloves of garlic, grated with a microplane or pressed - $0.16
- 6 radishes, thinly sliced - $0.42
- ½ teaspoon sea salt - $0.02
- The juice and zest of half a lemon - $0.07
- ½ tablespoon of the pasta water - $0.00
- 1 medium zucchini, spiralized and cut into short-ish pieces or julienned or thinly sliced with a veg peeler - $0.60
- Pepper, to taste - $0.03
Cook the pasta according to the package directions. Drain, reserving half a tablespoon of the cooking water.
In the meantime, bring a small pot of water to the boil and blanch the asparagus spears for a couple of minutes until crisp-tender. Transfer to a bowlful of cold water to stop the cooking process. Then blanch the snow peas until crisp-tender and also transfer to cold water. Drain.
Heat a large pan over medium heat. Add the oil and garlic. Fry, stirring often, until the garlic is golden. Remove from the heat and add the pasta, asparagus, peas, radishes, salt, lemon juice, pasta water, zoodles and pepper. Toss well to coat everything in the garlicy oil.
Serve and sprinkle with lemon zest.