If you crave pasta but want to cut the carbs, try my simple zucchini pasta with spicy avocado pesto. It will satisfy your bowl and your soul!
Serves: 8 Servings
For the Noodles: -6 large zucchini, spiral cut -1 Tbsp olive oil
For the Sauce: -2 ripe avocados -1 cup fresh basil leaves -2 Tbs fresh thyme leaves -1 scotch bonnet pepper, seeded -3 cloves garlic -¼ cup pine nuts -2 Tbsp lemon juice -½ tsp. sea salt -3 Tbsp olive oil -Cracked black pepper, to taste
DIRECTIONS -Spiral cut your zucchini into spaghetti shape and set aside on paper towels so that any excess water is soaked up.
-In a food processor, add avocados, basil leaves, thyme leaves, scotch bonnet pepper, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
-Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
-Add zucchini noodles to a large bowl and toss with avocado pesto. Season with fresh ground pepper, a little Parmesan and a lemon wedge.