If you’re like me, sometimes there’s just nothing that will satisfy your appetite besides a big bowl of “pasta” in a creamy sauce. The recipe below is made for people like us. Use a spiralizer or a julienne peeler to make the “zoodles.”
This is a dish that is easy to play with, adding different flavors depending on your mood. Substitute basil for the cilantro, and add chopped Kalamata olives and halved cherry tomatoes to the skillet along with the garlic for a Mediterranean version. Or add diced jalapeño and black beans for a Mexican take. You can’t go wrong here.
Low-Carb Avocado Spaghetti
2
15 minutes
3 minutes
18 minutes
¼ cup chopped cilantro
1 avocado, peeled and pitted
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 garlic clove
2 pounds (about 4 small) zucchini, spiralized
To make the sauce, combine in a food processor the cilantro, avocado, 1 tablespoon of the olive oil, lemon juice, salt and pepper, then process until smooth.
To make the zucchini noodles, heat the remaining teaspoon of olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the spiralized zucchini, toss to heat through and coat with the oil.
Remove the pan from the heat and pour the sauce mixture over the noodles. Toss to coat well and serve immediately.