Zucchini Noodles (“zoodles”) with Avocado Pesto Sauce

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Sometimes a girl just wants her pasta! For those days when you crave a big bowl of linguine, but don’t want to carb load, try this delicious and seriously addictive paleo version: Zucchini Noodles (“zoodles”) with Avocado Pesto Sauce. It’s all the taste without the guilt!  

Zucchini noodles (or “zoodles” as I like to call them) are a perfect alternative to pasta in terms of mimicking the taste and texture. I’m totally in love with my spiralizer to begin with and I love finding healthier alternatives for classic comfort foods! Spiralizing vegetables is just plain fun, plus it’s a great way to add a different texture to your salads and other dishes. Carrots, beets, jicama, radishes, zucchini are all perfect for consumption in the spiral form! Spiralizers are fairly cheap ($30-40 USD) and can be bought at a health food or kitchen appliance store. If you don’t want to make that investment, you can easily make “zoodles” with a mandoline as well.

A word about the humble zucchini. zucchini are very low in calories (~17-20 calories per 100 grams) and a great source of Vitamin C and Folate. They also contain two phytonutrients called Lutein and Zeaxanthin. These two fellas promote healthy eyesight and reduce the risk of age-related sight loss. One cup of zucchini gets you 43% of your recommendation daily intake of these phytonutrients. Not bad for a garden veggie eh?

Zucchinis in spiralizer

Ingredients (4-5 servings)

  • 4 medium-sized zucchini
  • 2 ripe avocados
  • 2 tablespoons of fresh lemon juice
  • 1 cup of fresh basil
  • 1/2 cup of walnuts or pine nuts
  • 2 tablespoons of hemp seeds (optional for topping)
  • 8 cloves of garlic (peeled)
  • 1 tablespoon of olive oil
  • 1 1/2 cups of cherry tomatoes (halved)
  • 1 small yellow onion (sliced)
  • Sea salt, freshly ground pepper, fresh coriander or basil and chilli flakes to taste

Directions

  1. Make spiral noodles with the zucchini. If you are going to leave the skin on, make sure they are washed super thoroughly! Set noodles aside in a bowl.
  2. In a blender, add pitted avocados, lemon juice, basil, walnuts/pine nuts and garlic (4 cloves). Blend for 30-60 seconds until you have a smooth sauce and set aside.
  3. Add olive oil and garlic in a large wok until garlic starts to turn translucent.
  4. Toss in the cherry tomatoes and onions. Cook for 2 minutes.
  5. This dish can be served as cold noodles or warm. If you want them warm, then toss in the noodles and the avocado pesto for a couple of minutes. Alternatively, you can mix the sauce, noodles and tomatoes in a large bowl and serve cold.
  6. Add salt and pepper to taste.
  7. Top with chilli flakes, fresh coriander and hemp seeds (optional).

And there you have it! You can make zoodles with marinara or a cream sauce as well. How do you like your zoodles?

Zucchini noodles with pesto sauce

The post Zucchini Noodles (“zoodles”) with Avocado Pesto Sauce appeared first on Kimi Sokhi Nutritionista.



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