Zucchini Noodles with Avocado Pesto
Growing up in an Italian family meant PASTA, PASTA, PASTA!!! During my first pregnancy, I lived for fettuccini alfredo! Now that I am older, I have had to modify my eating habits to avoid packing on the pounds and inches.
When I learned about zucchini noodles, I was a little skeptical — I mean the comfort of chowing down on pasta was totally an emotional connection for me!! How could a vegetable “noodle” replace that? Would that even be possible?!
YES!!! I have made garlic shrimp with zoodles many times, and was pretty jazzed to try this recipe as a possible replacement for fettuccini alfredo?!? YES!!!
Making the pesto was pretty easy too – happy that my daughter is growing fresh basil!!
This recipe is for 2 servings!
INGREDIENTS
- 2 large zucchini, spiralized
- 1 Tbsp olive oil
Avocado Pesto Sauce:
- 1 ripe avocados
- 1/3 cup fresh basil leaves
- 1-2 cloves minced garlic
- 2 Tbsp pine nuts
- 1 Tbsp lemon juice
- 4 tsp. sea salt
- 1 Tbsp olive oil
- Cracked black pepper, to taste
STEPS
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. I absolutely love my Pampered Chef spiralizer and the Veggetti is great too!
If you have a food processor, add avocado, basil leaves, garlic, pine nuts, lemon juice and sea salt. Pulse until finely chopped. Then with the food processor motor still running, add olive oil in a slow stream until blended and creamy. I used a magic bullet, which meant a little more effort.
Heat olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 2 to 3 minutes until tender. Don’t overcook the zoodles or they become mushy!
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!