Gluten Free Zucchini Noodles with Creamy Avocado Pesto Recipe
With a spiralizer, spiralize the zucchini and set aside on paper towels so that any excess water is soaked up. Alternatively, drain 6 cups of fresh zucchini noodles and set aside on paper towels to dry.
In a food processor, combine the avocados, basil, garlic, pine nuts, lemon juice and salt and pulse until finely chopped. With the motor still running, add 1 tablespoon of the olive oil in a slow stream until emulsified and creamy.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until hot. Add the zucchini noodles and cook for 1 to 2 minutes, or until tender. Add the cherry tomatoes and cook another minute, or until just heated.
In a large bowl, toss the avocado mixture with the zucchini noodles mixture. Sprinkle with the cheese and black pepper to taste. Serve immediately.
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About This Healthy Recipe
Craving pasta but don’t want all the calories and carbs that go with it? Spiralize a few zucchini and enjoy some low-calorie zucchini noodles instead! This low-carb pasta substitute highlights enticing Mediterranean flavors, like basil, pine nuts, lemon, garlic and avocados, for a heart-healthy entrée or side dish that is loaded with flavor. This gluten-free dish makes for a decadent side dish or a vegetarian entrée that doesn’t skimp on flavor. At only 115 calories per serving, with 0 saturated fat and a mere 79mg of sodium, this zoodle recipe checks all the boxes, whether you are trying to lose weight, be good to your heart or simply eat more vegetables. It’s also a flavorful dish that resembles pasta but won’t spike your blood sugar if you’re following a diabetes-friendly diet. And since there is no actual pasta in this recipe, you’ll find that zucchini noodles are a great gluten-free substitute for pasta. No need to feel guilty about indulging in this enticing dish – it’s so healthy you can have seconds!
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