Description
A fresh and healthy take on pasta, featuring zucchini noodles tossed in a creamy avocado sauce with garlic and herbs.
Ingredients
Scale
- 3–4 large or 5–6 small zucchini
- 1 teaspoon olive oil
- 3 cloves garlic, crushed or minced
- 2 ripe avocados, peeled and pitted
- Large handful of cilantro (about â…“ cup loosely packed), or substitute parsley, basil, or a combination
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Water, as needed for consistency
- Grated Parmesan cheese
- Additional chopped cilantro
Instructions
- Slice off the ends of the zucchini and spiralize them into long noodles.
- Heat a large pan over high heat. Add 1 teaspoon of olive oil and crushed garlic, stirring until golden.
- Add the zucchini noodles to the pan and toss quickly in the garlic oil. Remove from heat immediately.
- In a blender, combine avocados, herbs, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding water for consistency if needed.
- Pour the avocado sauce over the zucchini noodles and toss well to coat. Serve immediately with garnishes of grated Parmesan or additional cilantro.
Notes
Enjoy warm or at room temperature. Store leftovers in separate airtight containers for best preservation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook, Stir-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg