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.
How to Make It
In a high-power blender, add 1 1/2 teaspoons olive oil, pesto, and avocado. Blend until creamy and well-combined.
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.
Pour pesto sauce into pan and toss noodles to coat. Place in a bowl and add toppings of choice, if desired.
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