... Zucchini Pasta With Vegetables | Dance of Stoves

Zucchini Pasta With Vegetables

Zucchini Pasta with Vegetables
They gave us some fresh green asparagus, and it occurred to us to sauté them along with other vegetables and try the cooked zucchini pasta

Since we discovered this type of pasta, we have always eaten it raw (we love this recipe for zucchini spaghetti with avocado sauce), although I admit that the cooked version is also delicious.

Zucchini pasta is an ideal alternative to traditional pasta and is much healthier and lighter. 

I'm not one of those people who demonise carbohydrates, but I try to avoid processed flour in my day-to-day life. 

Also Read: Raw Vegan Cocoa Truffles

There is healthier pasta than wheat, although they are usually expensive, so this recipe is perfect.

You can use the vegetables and ingredients you want; we sauté garlic, asparagus, dried tomatoes and pine nuts; the mixture of flavours is spectacular. 

If you cannot find pine nuts or they seem expensive, you can substitute them for any dried fruit or eliminate them from the recipe.

Zucchini Pasta with Vegetables
The ideal is to consume fruits and vegetables in season; they are more nutritious, much cheaper, and better for the environment and the local economy. 

Also Read: Easy Vegan Oil-Free Granola

If you can also allow them to be ecological, much better, although if they are not, do not worry.

To make the zucchini pasta, we use a Spiralizer device; it is convenient because you only have to place the zucchini or the vegetable you want, and you have the pasta ready in 1 minute. 

Another option is to use a peeler or knife. 

If you don't know how to do it, don't worry, we'll be making an entry shortly to teach you how to make your zucchini pasta.

Also Read: Simple Guacamole Recipe

Zucchini Pasta with Vegetables
The recipe is straightforward; you have to sauté the vegetables with a splash of oil, remove them to a plate and sauté the zucchini pasta with another splash of oil until it is to your liking. 

If you want to prepare a lighter version, you can substitute the oil for water, soy sauce, balsamic vinegar or vegetable broth.

Zucchini Pasta with Vegetables
Serve the pasta on a plate, place the vegetables on top, add a little vegan Parmesan cheese on top, and you can now enjoy this delicious recipe

If you don't feel like making the cheese, you can add nutritional yeast or brewer's yeast (although this one has gluten) and a little garlic powder.

Also Read: Vegan Tacos In 15 Minutes

Zucchini Pasta with Vegetables
You can also add other spices or herbs on top or a little black pepper. 

I don't usually add salt to most meals, and when I do, I use sea salt or herbal salt because they are healthier options than typical refined table salt. 

Usually, if I add salt to a dish, I typically do it when it is finished, and I almost always use herb salt because I love its taste.

If you like raw zucchini pasta, I invite you to try the cooked version; it is less healthy because it is cooked. 

The vegetables lose part of their nutrients, but it is delicious and, of course, a healthier alternative than pasta refined white.

Also Read: Vegan Chocolate Mousse


Do not forget to leave a comment or share a photo on Instagram with the tag #DanceofStoves if you prepare this zucchini pasta with vegetables.

Zucchini Pasta with Vegetables
Zucchini Pasta with Vegetables

Zucchini Pasta with Vegetables
Zucchini pasta with vegetables. Zucchini pasta is a healthy alternative to refined white pasta, and it is delicious. It is a straightforward recipe.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 10 mins
  • Total: 15 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Extra virgin olive oil to taste
  • Four cloves of garlic
  • 1/4 cup of raw pine nuts (40 g)
  • 20 green asparagus tips
  • 20 hydrated dried tomatoes (in water or oil)
  • Two zucchini
  • Vegan Parmesan cheese (optional)

Ingredients SCALE (2x)

  • Extra virgin olive oil to taste
  • Eight cloves of garlic
  • 1/2 cup of raw pine nuts (80 g)
  • 40 green asparagus tips
  • 40 hydrated dried tomatoes (in water or oil)
  • Four zucchini
  • Vegan Parmesan cheese (optional)

Ingredients SCALE (3x)

  • Extra virgin olive oil to taste
  • 12 cloves of garlic
  • 3/4 cup of raw pine nuts (120 g)
  • 60 green asparagus tips
  • 60 hydrated dried tomatoes (in water or oil)
  • Six zucchini
  • Vegan Parmesan cheese (optional)


  1. Sauté the sliced ​​garlic, pine nuts, green asparagus tips and chopped dried tomatoes with a bit of olive oil. Dried tomatoes can be purchased hydrated or hydrated in hot water for at least 20 minutes. Remove the vegetables to a plate and reserve.
  2. To make the zucchini pasta, I use the Spiralizer, but you can also make it with a peeler or knife.
  3. Sauté the pasta in the pan with another drizzle of oil for about 5 minutes or until it is to your liking.
  4. Serve the zucchini pasta on a plate along with the vegetables. Top with some vegan Parmesan cheese (optional).

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