Zucchini Pasta With Avocado Pesto Recipes
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
Zoodles have never been better! Bathed into creamy avocado pesto and loaded with nutrients, this is a delicious gluten-free pasta your kids will love!
Provided by The Awesome Green
Categories Pasta
Time 15m
Number Of Ingredients 15
Steps:
- Heat the olive oil into a cast-iron skillet and the onions.
- Sautee until translucent, then add the spinach.
- Saute over low heat until all the liquid evaporates.
- Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
- Turn of the heat and set aside.
- Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
- Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
- Serve warm, garnished with crushed toasted nuts.
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner!
Provided by Live Eat Learn
Categories Pasta Healthy Quick and Easy Vegetarian Low-Carb Pescatarian Weeknight Dinners Easy Quick Shellfish-Free Full Meal Gluten-Free Egg-Free Soy-Free Food Processor Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- In a food processor, blend Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), and Lemon Juice (1 tablespoon) until smooth, then mix in Extra-Virgin Olive Oil (2 tablespoon).
- Add Ground Black Pepper (to taste), 1 tablespoon at a time, until sauce reaches a fluid yet thick consistency. Add Salt (to taste) and Water (to taste).
- Spiralize the Zucchini (2). Saute zoodles on stove over medium-high heat until slightly soft and bright green. Drain excess water.
- In large bowl, toss zoodles with sauce, then top with Parmesan Cheese (to taste). You may not need all of the sauce, so add it until you've reached your liking. Serve and enjoy!
Nutrition Facts : Calories 149 calories, Protein 2.2 g, Fat 13.8 g, Carbohydrate 7.3 g, Fiber 3.9 g, Sugar 2.7 g, Sodium 11.5 mg, SaturatedFat 2.0 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 10.7 g
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- Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.
- Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes. Serve room temperature or chilled.
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