15 Delicious Vegetarian Asparagus & Zucchini Ribbon Pasta Recipes

In recent years, there has been a remarkable trend in people turning to their veggies in place of pasta in their recipes.

And this frankly is a great move. And it’s particularly popular with those in the population who wish to lose weight. White pasta tends to be very high in carbohydrates, and as such, carries a lot of calories and causes a rise in blood sugar levels.

15 Delicious Vegetarian Asparagus & Zucchini Ribbon Pasta Recipes

Vegetables such as asparagus and zucchini on the other hand are packed with nutritional value and don’t have anywhere near as many carbs, making them a much healthier option than pasta, gram for gram. 

Plus it can be nice just to add some color to your plate against all the carbs you typically have there if you’re vegetarian.

Some people use a spiralizer to give their veggies a whole new shape. Or alternatively, you can simply use a potato peeler on your asparagus and zucchini to create pasta-like ribbons.

I’ve been checking out some of the best vegetarian asparagus and zucchini ribbon pasta recipes on the net and have made a shortlist of my top 15 favorites which I can’t wait to share with you here.

Here goes!

1. Grilled Asparagus With Cream Sauce Over Ribbons From Vegan Yack Attack

If you love mushrooms you’ll adore this dish. The sautéed mushrooms pair excellently with the grilled asparagus, and you get an amazing contrast for texture and flavors with the crunchy zucchini ribbons and creamy pine nut sauce.

It takes 40 minutes to make, so it’s probably better suited as a weekend dish rather than a weekday one. The recipe yields enough for two servings so you can enjoy it with company.

2. Skillet Zucchini Ribbon Pasta With Herbed Ricotta From One Green Planet

This dish on the other hand is ready in just 30 minutes, so you could easily whip it up on a weeknight.

And it ticks all the boxes – dairy-free, vegan, gluten-free, grain-free, wheat-free, and low-carb.

It’s really flavorful, too, thanks to the savory tomato sauce and delicious herbed cashew ricotta.

It makes enough to serve 4, so the whole family can enjoy it.

3. Vegan Summer Pesto Zucchini And Asparagus Pasta From Avocado Pesto

Who says it either has to be either veggie ribbons or pasta ribbons? Why not combine veggie ribbons with some actual pasta shapes, as per this recipe?

Better yet, this version is 100% vegan-friendly. And if you’ve never tried pesto before, you’re really in for a treat, there’s some indulgent flavoring from the basil.

And to make it even healthier, you could use tricolor pasta with spinach, or wholewheat pasta which has a lower glycaemic index than regular pasta.

It only takes 30 minutes to make, so it’s ok for a weeknight.

For the full recipe, please click here. There you will also find a complete nutritional breakdown.

4. Pasta Primavera From Food Network

If you love a good mix of vegetables in your pasta dishes, this is the recipe for you. And it’s super colorful. You’ve got carrot, red pepper, yellow pepper to name but a few. And it’s nicely finished off with a little grated cheese, and a sprinkle of ground black pepper.

And the other great thing about this recipe is that it makes up to 6 servings, which is perfect for when the kids bring their friends around.

5. Vegetable Ribbon Pasta From Cucina Mia

Who says it’s only asparagus and zucchini you should make into ribbons?

This recipe uses ribbon squash and carrots, too. It looks super pretty. I also love the addition of halved cherry tomatoes for even more flavor and color. And the cheese and pepper really makes it something special.

6. Tomato Basil Zucchini Pasta With Goat Cheese And Asparagus From Inspiralized

Now, this is what I call a tasty recipe!

The tomato and basil flavors really compliments the creamy goats cheese. 

It says to spiralize the zucchini but there’s no reason why you can’t shave it into ribbons instead.

It does take some time to make, so best to save this one for a weekend dish.

For the full recipe, please click here. There you will also find a complete nutritional breakdown.

7. Veggie Sauté With Zoodle Ribbons From The Nourishing Home

There’s a lot to love about this recipe. Not only is it vegetarian but it’s also grain-free to boot. 

But better yet is the taste, which is thanks of course to all the ingredients. In addition to asparagus and zucchini ribbons, there’s also broccoli florets, artichoke hearts, sun dried tomatoes, fresh basil, and pitted kalamata olives.

8. Zucchini “Pasta” Primavera From No Excuses Detox And Oh My Veggies

 For those of you who are considering going the whole hog and going vegan rather than just vegetarian, this would be a great choice for you.

You combine the raw asparagus and zucchini ribbons with a nice selection of other veggies, including the likes of sliced red onion. Julienned carrot, chopped bell peppers, and cherry tomatoes. And to make it vegan, you simply use coconut oil in place of butter. 

For the full recipe, please click here. There you will also find a complete nutritional breakdown. And it’s got the measurements in both US customary and metric.

9. Zucchini Noodle Pasta With Spring Vegetables From A Side Of Sweet

This asparagus and zucchini ribbon pasta recipe is just delicious.

It stands out against the others I’ve shown so far thanks to the inclusion of some interesting ingredients, including the likes of squash, garden peas, pine nuts, fresh basil leaves, yogurt, and creamy yet crumbly feta cheese. 

10. Mary Berry’s Fettuccine Primavera Recipe From Good To Know

This stunning veggie recipe comes from the famous UK chef Mary Berry, and I can confirm that it’s delicious. 

It’s quick enough to make on a weeknight, and the recipe yields four servings, so you can satisfy the whole family. 

11. Zucchini Ribbon Pasta With {Light!} Creamy Lemon-Basil Sauce From Our Best Bites

I just love this dish. The flavor of the grape tomatoes really compliments the cream cheese, and the creamy lemon-basil sauce is surprisingly mild, suitable for satisfying even the pickiest of eaters. 

The recipe yields 4 servings, enough for the whole family, and I was impressed to learn that each serving is only 286 calories.

For the full recipe, please click here. There you will also find a complete nutritional breakdown. 

12. Zucchini Ribbons, Pasta, And Arugula From Better Homes And Gardens

Now, if you’re looking for something even more flavorful, check this recipe out!

It features spicy arugula and pepperoncini peppers. I also love the addition of fresh oregano, lemon, garlic, and toasted almonds.

For the full recipe, please click here. There you will also find a complete nutritional breakdown. 

13. Pesto Orzo With Zucchini Ribbons And Bread Crumbs From Food And Wine

What I love the most about this recipe is how it features crunchy flavored breadcrumbs on the top. 

I was also very pleasantly surprised at how quick it is to make, it’s done in less than half an hour, which makes it perfect for weeknight comfort food. And you get to make your very own pesto, rather than use store bought.

14. Cauliflower Alfredo Zoodles With Asparagus And Spring Vegetables From Life Made Sweeter

For those of you who don’t already know, zoodles are basically zucchini noodles, and the term is used interchangeably to describe both zucchini noodles and zucchini ribbons. 

And this dish uses a mix of veggies beyond zucchinis too. There’s cauliflower, asparagus, broccoli, Brussels sprouts, red bell pepper slices and shredded carrots.

But I have to say, what really impressed me was the stunning creamy vegan sauce that it all gets coated with. It ticks all the boxes: tastes great, paleo-friendly, gluten-free, low-carb, and dairy-free.

But I can assure you that the sauce definitely isn’t bland. It’s got garlic, lime, smoked paprika, cayenne pepper, and black pepper.

Better yet it’s ready to eat in less than half an hour.

For the full recipe, please click here. There you will also find a complete nutritional breakdown. 

15. Vegan Ricotta Zucchini Ravioli Form Veggiekins Blog

I decided to go out with a bang with this final dish on my shortlist. This dish tastes nothing short of amazing. And it’s both vegan and gluten-free.

I just love how well the marinara sauce compliments the tofu ricotta. And wrapping the tofu ricotta up in zucchini ribbons is great fun too. And you get to make a vegan version of Parmesan. Simply delicious!

Enjoy your veggies!

Brett White
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