Sunday, May 21, 2017

Zucchini Noodle with Avocado Pesto Sauce

Most people love pasta, but regular pasta is not exactly a nutritional bonanza!   Pasta is basically pure starch which immediately is converted to sugar in your body and has no real micronutrient content.   But if you substitute zucchini pasta with avocado, pine nuts, and parsley it is a whole different ballgame!

Not only does it taste great – it has very little sugar, and plenty of healthy fats along with tons of fiber.  From a micronutrient standpoint, it is packed with nutrients including:

High levels of vitamin C

High levels of potassium and magnesium

Vitamin B-6

Recipe Ingredients:

2 Large Organic Zucchini
2 small ripe avocados
1 cup fresh flat leaf parsley
3 tablespoons of avocado oil
3 tablespoons of pine nuts
Juice from 1 organic lemon
½ teaspoon crushed red pepper flakes
Salt and Pepper to taste


1.       Spiralize zucchinis and then set aside.    Great article on how to spiralize veggies here:  and you can buy the hand peeler mentioned here:

2.       In a food processor or blender, add avocados, pine nuts, lemons, red pepper flaxes, salt and pepper.   Blend on high for 2-3 minutes until creamy then slowly drizzle in the avocado oil while it continues to blend and emulsify.

3.       Heat a large skillet on medium heat.   Once it is hot, add the zucchini noodles to the pan tossing them around 5 for minutes.   Add ¼ cup of the pesto sauce to the pan.   Using tongs, coat the zucchini noodles thoroughly.

4.       Serve it while it is hot garnishing with parsley.

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