Recipes
Pesto-Avocado Zoodles
8 servings
20 minutes total
Shopping list
Ingredients
- 1 ripe Hass avocado
- 2 lemons, for juice
- 1 pint grape (or cherry) tomatoes
- 4 cloves garlic
- 3 oz fresh basil
- ¼ cup pine nuts
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup + 2 tablespoons olive oil, divided
- ¼ teaspoon crushed red pepper
- 2 lb fresh zucchini spirals
- ¼ cup shredded Parmesan cheese
Steps
- Halve avocado, discard pit, and scoop out flesh. Juice lemons (3 tablespoons). Halve tomatoes if desired; chop garlic. Remove basil leaves from stems (1 ½ cups). Place avocado, basil leaves, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Add ¼ cup oil slowly with food processor running until pesto is blended and creamy.
- Preheat large sauté pan on medium 2–3 minutes. Place remaining 2 tablespoons oil in pan, then add garlic and red pepper; cook 1–2 minutes, stirring occasionally, until garlic is golden. Add tomatoes; cook 3–4 minutes, stirring occasionally, until tomatoes soften.
- Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.
Amount per ⅛ recipe serving: Calories 200, Total Fat 18g, Sat Fat 3g, Trans Fat 0g, Chol 5mg, Sodium 180mg, Total Carb 8g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 4%