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These shaved asparagus noodles are like bright green fettuccine, turning everyone’s favorite spring veggie into a low-carb, high-flavor dinner. And with foolproof step-by-step instructions, this recipe is as easy to throw together.
save this recipe!Your New Go-To Noodles
If you’re ready to swap your usual pasta for something a little greener (and lower in carbs), this asparagus pasta recipe is about to become your new favorite.
Unlike most vegetable noodle recipes that require spiralizers, these asparagus noodles require just a vegetable peeler and a bunch of asparagus. We’ll essentially just shave the asparagus lengthwise to create long fettuccine-like noodles.
Reader rating
“It was a bit tricky at first to shave the asparagus not my finger but I soon got the hang of it! The taste was delicious and my husband loved it too. It’s going to be a regular in our house.” —Jane
Grab These Ingredients
You’ll be shocked at how few ingredients you need to make the very best asparagus noodles. Jump to the recipe card for exact measurements—this is just an overview!
- Asparagus: Aim for the largest asparagus spears you can find (this makes for longer noodles that are easier to peel).
- Pesto: Make your own classic pesto Genovese.
Recipe Tips
The Best Peeling Technique: Make sure to use a very sharp vegetable peeler and press lightly to create smooth, evenly thick ribbons.
Season Generously: Since asparagus has a mild flavor, don’t hold back on seasonings like garlic, lemon, or Parmesan.
Be Sauce Smart: Veggie noodles work best with creamy, pesto-style sauces. Unlike traditional pasta, they don’t have enough starch to soak up tomato-based sauces, making the dish feel soupy.
Shaved Asparagus Noodles With Pesto
Ingredients
- 1 lb asparagus, 450 g
- 1 tsp olive oil, 5 mL
- ¼ cup pesto, 60 g
- ¼ cup crumbled feta cheese, 30 g
- Garnish with pine nuts, coarse sea salt, black pepper
Instructions
- Shave: Clean and dry 1 lb asparagus. Break off the tough bottom inch of each spear. Use a vegetable peeler to shave the asparagus into long strips, moving from the tip to the bottom.
- Saute: Heat 1 tsp olive oil in a large saute pan over medium/high heat, then add asparagus. Cook, tossing frequently, until asparagus noodles are bright green and slightly tender, just 1 to 2 minutes.
- Serve: Stir in ¼ cup pesto and ¼ cup crumbled feta cheese, topping with pine nuts, salt, and pepper.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi Sarah, pesto is awesome!! I’m vegan so I leave out the cheese, and I freeze the pesto in blobs on wax paper on a cookie sheet. Then put in a plastic baggie for winter use. I was told that omitting the cheese it freezes better. Add it in later. Have fun! Jen
Oh I’ll have to try that! Thanks for the tip, Jenn! 😀
Love asparagus and thought This recipe sounded interesting. It was a bit tricky at first to shave the asparagus not my finger but I soon got the hang of it! The taste was delicious and my husband loved it too. It’s going to be a regular in our house
So happy to hear it, Jane! Shaving the asparagus does take a few tried to get right, glad you finally got there!
I have enjoyed your web site for some time now and as it’s “asparagus” time in SW Ga and I have wanted to try fix’n Shaved Asparagus Noodles for sometime. I tried tonight but could not “shave” them even after trying several tools/knives. After supper I came back to your site to see what you had used. To my surprise it was a tool/knife I have not seen before. Would you please share with me the name/brand of the tool you were using in the picture of the prep? My peeler is very different than yours.
Happy New Year,
John
Hi John! This is just a vegetable peeler, I’m not sure where I got it from unfortunately!