Zucchini Noodles with Creamy Avocado Pesto

By Hester

This recipe is perfect because it’s super filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta! It’s also incredibly quick and easy to make too (literally under 20 minutes), especially the creamy avocado pesto that’s gets drizzled over the top. No need to heat up either!

Ingredients

• For the Sauce:
• 6 large zucchini, spiralized
• 1 Tbsp olive oil
• 2 ripe avocados
• 1 cup fresh basil leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 2 Tbsp lemon juice
• 1/2 tsp. sea salt
• 3 Tbsp olive oil
• Cracked black pepper, to taste

Details

Servings 8
Adapted from eat-yourself-skinny.com

Preparation

Step 1

1.Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
2.In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
3.Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
4.Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!



Nutritional Information

Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7

Just a quick note: avocado tends to brown easily so if you do want to enjoy any leftovers, make sure to wrap tightly with plastic wrap (making sure the plastic wrap is pressed up against the pesto sauce) to prevent from browning. This tastes best served immediately though – enjoy!