Description
This recipe offers a fresh and healthy take on pasta, using zucchini noodles instead of traditional spaghetti. The creamy avocado sauce, packed with fresh herbs and a hint of lemon, perfectly complements the light zucchini, making for a satisfying and nutritious meal.
Ingredients
Scale
- 2 medium zucchini
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons water (optional, for thinning)
Instructions
- Wash and trim the ends of the zucchini. Using a spiralizer or a vegetable peeler, create spaghetti-like noodles from the zucchini. Set aside.
- In a food processor or blender, combine the avocado, basil, cilantro, lemon juice, garlic, olive oil, salt, and pepper.
- Process until smooth and creamy. If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
- In a large bowl, toss the zucchini noodles with the avocado sauce until evenly coated.
- Serve immediately and enjoy your healthy and delicious meal.
Notes
- For best results, consume immediately after preparing as zucchini noodles can become watery over time.
- You can add cherry tomatoes or grilled chicken for extra flavor and protein.
- Adjust the amount of lemon juice to your preference for more tang.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
Keywords: zucchini spaghetti, avocado sauce, healthy pasta, vegan, gluten-free, no-cook, quick meal