Italian Lemon Zucchini with Avocado Pesto

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Enjoy a healthier version of your favorite pesto spaghetti with this easy zucchini pasta recipe! You combine fresh zucchini cut into zucchini pasta using a spiralizer tool. It’s topped off with a deliciously creamy homemade avocado pesto for the perfect touch.

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Italian Lemon Zucchini with Avocado Pesto

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Ingredients

  • 6 large zucchini, spiralized
  • 1 Tbs olive oil
  • For the sauce:
  • 1 (8oz. package) SIMPLY® Avocado Chunky Avocado
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 2 Tbs lemon juice
  • 1/2 Tsp sea salt
  • 3 Tbs olive oil
  • Parmesan cheese, topping
  • Cherry tomatoes, sliced
  • Cracked black pepper, to taste

Directions

  1. In a food processor, add WHOLLY® AVOCADO CHUNKY AVOCADO, basil leaves, garlic, pine nuts, lemon juice and sea salt; pulse until finely chopped. 

  2. With motor still running, add olive oil in a slow stream. 

  3. Drizzle olive oil in a large skillet over medium high heat, add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  4. Add zucchini noodles to large bowl and toss with avocado pesto. 

  5. Season with cracked pepper, cherry tomato slices and Parmesan.