Introduction:
This light, refreshing, and nutrient-packed zucchini noodle dish is a fantastic low-carb, gluten-free, and dairy-free alternative to traditional pasta. The creamy avocado pesto adds a rich and velvety texture while keeping it fresh and full of flavor. Perfect for a quick, healthy meal!
Servings: 2
Prep Time: 10 minutes
Cooking Time: 5 minutes
Calories: ~280 per serving
🛒 Ingredients:
- 2 medium zucchinis, spiralized
- 1 ripe avocado
- ¼ cup fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- ¼ cup grated parmesan (or nutritional yeast for dairy-free)
- Salt & black pepper to taste
👩🍳 Directions:
1️⃣ Prepare the Avocado Pesto:
- In a blender or food processor, blend avocado, basil, olive oil, lemon juice, garlic, parmesan, salt, and pepper until smooth.
2️⃣ Spiralize the Zucchini:
- Use a spiralizer to create zucchini noodles (zoodles).
3️⃣ Lightly Sauté the Zoodles:
- In a pan, heat 1 tsp olive oil and sauté zucchini noodles for 1-2 minutes (just until slightly soft).
4️⃣ Toss with Pesto:
- Remove from heat and toss warm zoodles with the creamy avocado pesto.
5️⃣ Serve & Garnish:
- Top with extra parmesan, cherry tomatoes, or toasted pine nuts for crunch!
