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Zucchini Noodles with Asparagus

You'll need a spiralizer in order to turn your zucchini into delicious noodles!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 134 kcal


  • 1 bunch asparagus
  • 1 tsp olive oil
  • 1 dash salt and pepper
  • 5 zucchini
  • 2 tbsp sun dried tomatoes chopped


  • 1 garlic clove chopped
  • 2 tbsp yellow onion chopped
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp sweet paprika
  • 2 tbsp Olive Oil
  • 1/4 cup Fresh Chives thinly sliced


  • Preheat the oven to 425 degrees.
  • Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes.
  • Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.
  • In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.


Serving: 1CupCalories: 134kcalCarbohydrates: 10gProtein: 5gFat: 8gSodium: 10mgFiber: 5g
Keyword Zucchini noodles
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