And this perfect avocado pesto sauce is just that: part creamy, part tasty, mostly healthy.
And this Zucchini Pasta with Creamy Pesto Tomato Sauce will be on repeat at my house.
While Charles dislikes spaghetti squash, he loves zoodles.
Ingredients of Zucchini pasta in creamy pesto sauce
- You need 1 of Zucchini.
- You need 1/2 of red tomato chopped.
- You need 1 dash of garlic powder.
- Prepare 1/3 of avocado.
- It's 1 dash of salt and pepper.
- You need 3 tbsp of pesto sauce (I love bellino's brand).
- You need 1 squeeze of lemon juice.
Zucchini pasta in creamy pesto sauce step by step
- Spiralize your zucchini. If you don't have a spiralizer you can use a peeler and just have thicker noodles.
- Put in a large mixing bowl and add chopped tomatoes, seasonings, lemon juice and pesto sauce. Dont stir in yet!.
- I like to mix ingredients in with my hands to cover all the noodles. When I add the avocado I smoosh it in my hand first to make it into a thick cream. Mix everything together..
- Zucchini noodles are meant to be eaten raw, however, I do not like cold pasta. Just quickly heat in a pan on the stove for about a minute for a nice hot meal.
- Enjoy!.
Raw Pesto: To make the zucchini pesto fully raw, simply skip steaming it. But do note that steaming zucchini softens it which helps it process easier. Plus, it doesn't change the nutritional profile very much with such a short steam. Creamy pesto parmesan chicken is flavor-packed, healthy and low-carb thanks to zucchini noodles. This creamy pesto sauce is deliciously creamy with some serious flavor too.
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