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Zucchini Noodles with Creamy Avocado Pesto

Diabetic + Gluten Free + Heart Healthy

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.


  • 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


  • 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

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Date Last Reviewed: April 8, 2019

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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