Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette

Why This Zucchini Noodle Recipe Is My Go-To Spring Reset

Earlier this week I was in Austin, and I ate my weight in tacos, chips, salsa, and guacamole. It was amazing, but when I got home, I craved something fresh and green. This zucchini noodles with asparagus, peas, and basil vinaigrette was exactly what I needed. It’s light, quick to make, and my kids actually love the spiralized zucchini, they think it’s funny to eat noodles made from vegetables. We use our Inspiralizer, but a good julienne peeler works if you don’t have one.

Why You’ll Love These Spring Zucchini Noodles

• This dish comes together in under 15 minutes, making it a perfect weeknight meal when you want something healthy fast.
• The basil vinaigrette brings a bright, herbaceous flavor that doesn’t weigh down the vegetables.
• It’s naturally vegan and gluten-free, so it works for a variety of diets without extra effort.

Key Ingredients for This Light Spring Meal

• Zucchini: Choose small to medium zucchini, as they are less watery and have smaller seeds. Avoid very large ones, which can be bitter and mushy.
• Asparagus: Look for bright green spears with tight tips. Snap off the woody ends where they naturally break to avoid tough bits.
• Basil Vinaigrette: You can use a good-quality store-bought vinaigrette, or make your own by blending fresh basil, olive oil, lemon juice, garlic, salt, and pepper. This will give you the freshest flavor.

Kitchen Tools for Easy Zucchini Noodles

• Spiralizer (or julienne peeler): Essential for turning zucchini into noodles. A box grater with a julienne attachment also works.
• Large skillet: For sautéing the vegetables. A 12-inch skillet gives enough room to toss.
• Tongs: For mixing the noodles with the vinaigrette without breaking them.

Tips for Making Zucchini Noodles with Asparagus Peas and Basil Vinaigrette

The key to great zucchini noodles is not overcooking them. They only need about 1 minute in the pan, just enough to warm through. If you cook them longer, they release water and turn mushy. Before spiralizing, pat the zucchini dry with paper towels to remove surface moisture; this helps them stay firm. For the asparagus, snap off the tough ends where they naturally break, then cut the spears into 2-inch pieces. If your asparagus is thick, you may need an extra minute of cooking.

Spring Zucchini Noodles Variations to Try

You can swap the asparagus for green beans or broccoli florets, adjust cooking time as needed. Cherry tomatoes, halved and tossed in at the end, add a pop of color and sweetness. For a different flavor profile, try a lemon-herb vinaigrette instead of basil, or add a pinch of red pepper flakes for heat. To make it heartier, stir in a cup of cooked quinoa or farro before serving.

What to Serve with Your Light Spring Meal

This dish is light enough to serve as a side, but I usually make it a main by adding grilled chicken, shrimp, or some chickpeas for protein. A slice of crusty bread on the side is nice for soaking up any extra vinaigrette. If you want a little crunch, sprinkle toasted pine nuts or slivered almonds on top.

How to Store Leftover Zucchini Noodles

These zucchini noodles are best eaten immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. The noodles will soften and release water, so they won’t have the same texture. They can be eaten cold, like a pasta salad, but I don’t recommend reheating because they’ll become mushy. Freezing is not recommended.

Zucchini Noodles with Asparagus Peas and Basil Vinaigrette FAQs