Zucchini Pasta With Creamy Avocado Pesto Food
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
Zoodles have never been better! Bathed into creamy avocado pesto and loaded with nutrients, this is a delicious gluten-free pasta your kids will love!
Provided by The Awesome Green
Categories Pasta
Time 15m
Number Of Ingredients 15
Steps:
- Heat the olive oil into a cast-iron skillet and the onions.
- Sautee until translucent, then add the spinach.
- Saute over low heat until all the liquid evaporates.
- Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
- Turn of the heat and set aside.
- Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
- Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
- Serve warm, garnished with crushed toasted nuts.
CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner!
Provided by Live Eat Learn
Categories Pasta Healthy Quick and Easy Vegetarian Low-Carb Pescatarian Weeknight Dinners Easy Quick Shellfish-Free Full Meal Gluten-Free Egg-Free Soy-Free Food Processor Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- In a food processor, blend Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), and Lemon Juice (1 tablespoon) until smooth, then mix in Extra-Virgin Olive Oil (2 tablespoon).
- Add Ground Black Pepper (to taste), 1 tablespoon at a time, until sauce reaches a fluid yet thick consistency. Add Salt (to taste) and Water (to taste).
- Spiralize the Zucchini (2). Saute zoodles on stove over medium-high heat until slightly soft and bright green. Drain excess water.
- In large bowl, toss zoodles with sauce, then top with Parmesan Cheese (to taste). You may not need all of the sauce, so add it until you've reached your liking. Serve and enjoy!
Nutrition Facts : Calories 149 calories, Protein 2.2 g, Fat 13.8 g, Carbohydrate 7.3 g, Fiber 3.9 g, Sugar 2.7 g, Sodium 11.5 mg, SaturatedFat 2.0 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 10.7 g
ZUCCHINI PASTA
The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
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