We were given some fresh green asparagus and it occurred to us to sauté it along with other vegetables and try the cooked courgette pasta. Since we discovered this type of pasta we have always eaten it raw (we love this recipe from zucchini spaghetti with avocado sauce), although I have to admit that the cooked version is also delicious.

Zucchini pasta is an ideal alternative to traditional pasta and is much healthier and lighter. I am not one of those people who demonize carbohydrates, but I try to avoid processed flours in my day to day life. There are healthier pastas than wheat, although they are usually expensive, that’s why this recipe is perfect.



  • Aceite de oliva virgen extra al gusto
  • 4 dientes de ajo
  • 1/4 taza de piñones crudos (40 g)
  • 20 puntas de espárragos verdes
  • 20 tomates secos hidratados (en agua o en aceite)
  • 2 calabacines
  • Queso Parmesano vegano (opcional)


  1. Sauté with a little olive oil the laminated garlic, the pine nuts, the green asparagus tips and the chopped dried tomatoes. Dried tomatoes can be bought hydrated or hydrated in hot water for at least 20 minutes. Remove the vegetables to a plate and set aside.
  2. To make the zucchini pasta I use the Spirali, but you can also do it with a peeler or a knife.
  3. Sauté the pasta in the pan with another splash of oil for about 5 minutes or until you like it.
  4. Serve the zucchini pasta on a plate along with the vegetables. Sprinkle some vegan Parmesan cheese on top (optional).
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