Overhead shot of plate of pasta with asparagus

Asparagus Spring Pasta

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Serves 2-4

We’re combining two of our fav features, #MeatlessMonday and Vegetti Monologues today for one delicious (and healthy!) recipe.

We all know how delicious asparagus can be in pasta, but what if the asparagus acted as the pasta (or most of it at least!)? We’re making noodles out of asparagus – no spiralizer machine necessary.

So grab that vegetable peeler, and make yourself a delicious Meatless Monday feast with this delicious vegetable that happens to be in peak season right now.


1 bunch asparagus

2 cloves garlic, peeled and diced

2 Tbs lemon juice

2 tsp lemon zest

1/2 cup vegetable stock

1 Tbsp olive oil

1/2 pound spaghetti noodles, optional

sea salt, to taste


2 Tbsp almond parm

1 Tbsp lemon zest


Using a vegetable peeler or vegetti, carefully slice the asparagus lengthwise into thin strips that resemble thick noodles.

If desired for extra carbs and impact, boil water and cook spaghetti noodles according to package instructions.



In a large sauté pan add olive oil, garlic, lemon juice, lemon zest, and asparagus.

Cook for 2 minutes.

Add vegetable stock and continue to cook until asparagus is tender and sauce begins to thicken.

Add sea salt to taste.

If desired, toss in prepared spaghetti noodles.

Notes + Serving Tips

Garnish with almond parm and lemon zest.

Serve with a delicious Spring Cocktail!