Zucchini Noodles with Creamy Avocado Pesto

You can enjoy pasta with pesto sauce and still keep your carbs, sodium, and fat in check. A healthy substitute for traditional pasta, spiral zucchini noodles are available in the fresh vegetables section of your supermarket.

Ingredients

• 6 large zucchini or 6 cups store-bought zucchini noodles
• 2 ripe avocados, pitted and peeled
• 1 cup fresh basil leaves
• 3 garlic cloves
• 1/4 cup pine nuts
• 2 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 Tbsp grated Parmesan cheese
• Black pepper to taste
  

Preparation

• With a spiralizer, spiralize the zucchini and set aside on paper towels so that any excess water is soaked up. Alternatively, drain 6 cups of fresh zucchini noodles and set aside on paper towels to dry.
• In a food processor, combine the avocados, basil, garlic, pine nuts, lemon juice, and salt and pulse until finely chopped. With the motor still running, add 1 tablespoon of the olive oil in a slow stream until emulsified and creamy.
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until hot. Add the zucchini noodles and cook for 1 to 2 minutes, or until tender. Add the cherry tomatoes and cook another minute, or until just heated.
• In a large bowl, toss the avocado mixture with the zucchini noodles mixture. Sprinkle with the cheese and black pepper to taste. Serve immediately.
  

Nutrition Facts

Serving size: 1 cup

Per Serving:

• Calories: 115 
• Fat: 6g 
• Saturated Fat: 0g 
• Cholesterol: 0mg 
• Sodium: 79mg 
• Carbohydrates: 12g 
• Fiber: 0g 
• Protein: 4g