We love the healthy trend of using spiralized vegetables to replace grain-based pasta. These veggie “noodles” are light, fresh, and perfect for summer meals when you don’t want to be weighed down by heavier dishes. The recipe below takes full advantage of summer produce, too.
Using the avocado as a creamy base, this sauce tastes like pesto. But it's even more satisfying than the traditional version. Use a perfectly ripe avocado and fresh basil and garlic, and this dish is like summer on a plate. You could substitute cilantro for the basil or use a combination of the two. Leave out the optional Parmesan cheese and the dish is vegan, too.
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Cooktop Cove
Vegetarian Zoodles with Avocado Sauce
4
10 minutes
none
10 minutes
1 avocado, pitted and peeled
1 cup fresh basil leaves, plus additional for garnish
¼ cup pine nuts
1 garlic clove
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Kosher salt
2 to 3 zucchinis, spiralized
1 pint cherry tomatoes, halved or quartered
¼ cup grated Parmesan cheese, for garnish (optional)
Place the avocado, basil, pine nuts, garlic, and lemon juice in a food processor and pulse until smooth. Add the oil and process to combine. Add water if needed to achieve a saucy consistency. Season with salt to taste.
In a large serving bowl, toss together the zoodles, add tomatoes and sauce and serve immediately, garnished with Parmesan cheese, if using.
