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Zucchini Noodles with Creamy Avocado Sauce

Yield

2 servings

Nothing is quite as comforting as a big bowl of pasta, but sometimes that can leave you feeling sluggish and overly full. Opt for zucchini-based noodles instead to get a fresh taste and easy to twirl texture that can hold up to your favorite sauces. For this recipe, store-bought pesto helps bring the dish together quickly while combining with ripe avocado for a decadently creamy (yet low calorie) meal. 

Ingredients

  • 3 medium zucchinis, spiralized
  • 1 tablespoon extra virgin olive oil, divided
  • 2 tablespoons jarred pesto
  • 1/2 very ripe avocado
  • Optional toppings: Fresh basil, freshly grated Parmesan cheese

Nutrition Information

  • calories 265
  • fat 21 g
  • satfat 3.5 g
  • monofat 9.9 g
  • polyfat 1.9 g
  • protein 6.3 g
  • carbohydrate 15 g
  • fiber 6.5 g
  • cholesterol 5 mg
  • iron 2 mg
  • sodium 162 mg
  • calcium 90.6 mg
  • sugars 7.9 g

How to Make It

  1. In a high-power blender, add 1 1/2 teaspoons olive oil, pesto, and avocado. Blend until creamy and well-combined.

  2. Heat remaining 1 1/2 teaspoons olive oil in a large non-stick skillet over medium heat. Add zucchini noodles and and cook for 2-3 minutes, until softened.

  3. Pour pesto sauce into pan and toss noodles to coat. Place in a bowl and add toppings of choice, if desired.