Zucchini Noodles with Creamy Avocado Pesto

You can enjoy pasta with pesto sauce and keep your carbs, sodium and fat in check with this recipe for zucchini noodles with creamy avocado pesto. 

INGREDIENTS

6 large zucchinis

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

Per 1 Cup serving. Calories: 115, Fat: 6g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 79mg, Carbohydrates: 12g, Fiber: 0g, Protein: 4g 

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