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.
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!
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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