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.
Serving size: 1 cup
- 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