This recipe is a light, fresh, and utterly delightful way to enjoy zucchini and asparagus. It’s quick, easy, and perfect for a weeknight dinner. I first made this after a long day at work – I was starving and needed something super satisfying but also healthy. This fit the bill perfectly, honestly. The delicate flavor of the zucchini noodles is perfectly complemented by the slightly bitter asparagus, and the rich Parmesan sauce ties it all together. Honestly, it is SO GOOD!
It's super adaptable too! I love adding grilled chicken or shrimp for extra protein. A sprinkle of toasted pine nuts adds a lovely crunch. Or if you want to keep it completely vegetarian, throw in some sun-dried tomatoes for a burst of intense flavor. Really, the possibilities are endless! So get creative and have some fun with it. It’s really all about what tastes good to you – no pressure here!
Required Equipments
- Large pot or Dutch oven
- Vegetable peeler or spiralizer
- Large skillet
- Tongs or spatula
Garlic-Parmesan-Zucchini-Noodles-with-Asparagus
This recipe for Garlic Parmesan Zucchini Noodles with Asparagus is a vibrant and flavorful dish that’s both healthy and delicious. It's a quick and easy weeknight meal, perfect for those busy evenings!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get that water boiling! Bring a large pot of salted water to a rolling boil. The salt will season the zucchini noodles, trust me on this one!
- Wash and prep your veggies. Wash the zucchini and asparagus thoroughly. If you're using a spiralizer, use it to create zucchini noodles. If not, a vegetable peeler works, though it's slightly more time-consuming and you'll get wider ribbons. Snap off the tough ends of the asparagus and set aside.
- Blanch the noodles and asparagus: Carefully add the zucchini noodles and asparagus to the boiling water. You only need to blanch them for about 1-2 minutes – you don't want them mushy! Immediately transfer the blanched veggies into a bowl of ice water to stop the cooking process. This ice bath helps maintain the veggies' bright green color and prevents them from becoming soggy.
- While the veggies are chilling, prepare the sauce. In a large skillet over medium heat, melt 2 tablespoons of butter. Add four cloves of minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic – that’s a rookie mistake I made once, and let’s just say it wasn't pretty!
- Add Parmesan cheese to the sauce: Stir in 1/2 cup of grated Parmesan cheese until it’s melted and creamy. If the sauce gets too thick, add a splash of pasta water (reserved from the blanched veggies) to thin it out to your liking.
- Combine everything: Drain the zucchini noodles and asparagus, and gently toss them into the Parmesan sauce. Make sure all the noodles are evenly coated. Season generously with salt and freshly ground black pepper. You can add a pinch of red pepper flakes if you want a little kick!
- Serve immediately. Garnish with extra Parmesan cheese, freshly chopped parsley (if you're fancy), and a drizzle of olive oil, if you're feeling it. Serve immediately while it's hot and delicious!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice.
- Make sure to use freshly grated Parmesan for the best flavor. Pre-grated cheese often contains cellulose which can make the sauce gummy!
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 20g
Fiber: 5g
Calcium: 200 mg
