Pesto-Avocado Zoodles
It's always a good time to add a dish to your menu. Once you try this tasty pesto zoodles recipe, it's sure to become a Thanksgiving tradition.
8
15 minutes
1. Halve avocado; remove pit and flesh. Juice lemons (3 tablespoons). Halve tomatoes, if desired; chop garlic. Place avocado, basil, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Add 1/4 cup oil slowly with food processor running until pesto is blended and creamy.
2. 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 turns golden. Add tomatoes; cook 3–4 minutes, stirring occasionally, until tomatoes soften.
3. Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.
Ingredients
1 ripe Hass avocado
2 lemons, for juice
1 pint grape (or cherry) tomatoes
4 cloves fresh garlic
1 1/2 cups fresh basil leaves (about 3 oz)
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup + 2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
2 lb zucchini spirals
1/4 cup shredded Parmesan cheese
Instructions
1. Halve avocado; remove pit and flesh. Juice lemons (3 tablespoons). Halve tomatoes, if desired; chop garlic. Place avocado, basil, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Add 1/4 cup oil slowly with food processor running until pesto is blended and creamy.
2. 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 turns golden. Add tomatoes; cook 3–4 minutes, stirring occasionally, until tomatoes soften.
3. Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.
Nutritional Information
CALORIES 190kcal; FAT 17g; SAT FAT 2.5g; TRANS FAT 0g; CHOL5mg; SODIUM 180mg; CARB 8g; FIBER 3g; SUGARS 4g; PROTEIN 4g; POTASSIUM 2%; VIT D 0%; CALC 6%; IRON 6%
Pesto-Avocado Zoodles
Servings: 8
Total Time: 15 minutes
Ingredients
1 ripe Hass avocado
2 lemons, for juice
1 pint grape (or cherry) tomatoes
4 cloves fresh garlic
1 1/2 cups fresh basil leaves (about 3 oz)
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup + 2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
2 lb zucchini spirals
1/4 cup shredded Parmesan cheese
Instructions
1. Halve avocado; remove pit and flesh. Juice lemons (3 tablespoons). Halve tomatoes, if desired; chop garlic. Place avocado, basil, lemon juice, pine nuts, salt, and pepper in food processor bowl; pulse until finely chopped. Add 1/4 cup oil slowly with food processor running until pesto is blended and creamy.
2. 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 turns golden. Add tomatoes; cook 3–4 minutes, stirring occasionally, until tomatoes soften.
3. Remove pan from heat; stir in zucchini spirals and pesto. Toss until thoroughly combined and zucchini spirals soften; top with cheese. Serve.
Nutritional Information
CALORIES 190kcal; FAT 17g; SAT FAT 2.5g; TRANS FAT 0g; CHOL5mg; SODIUM 180mg; CARB 8g; FIBER 3g; SUGARS 4g; PROTEIN 4g; POTASSIUM 2mg; VIT D 0%; CALC 6%; IRON 6%
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