Zucchini spaghetti with avocado pesto

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These delicious zucchini spaghetti with avocado pesto are not only super healthy, but also suitable for as good as any diet. They are vegetarian and even vegan, paleo & gluten-free – I love them.
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Total time : 35 minutes
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Zucchini spaghetti with avocado pesto a.k.a zoodles- Nice name uhh

Instead of using regular pasta in this recipe, we use nutrient-dense zucchini noodles that perfectly capture the flavor of summer. The show stealer is the rich avocado pesto, a smooth concoction of ripe avocados, toasted almonds, fragrant basil, and a touch of garlic. This verdant infusion not only catches the sight but also assures a surge of herbaceous, fresh sensations.

About this recipe
These delicious zucchini spaghetti with avocado pesto are not only super healthy, but also suitable for as good as any diet. They are vegetarian and even vegan, paleo & gluten-free – I love them.

Zucchini spaghetti with avocado pesto

Zucchini spaghetti with avocado pesto

These delicious zucchini spaghetti with avocado pesto are not only super healthy, but also suitable for as good as any diet. They are vegetarian and even vegan, paleo & gluten-free – I love them.
No ratings yet
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Course: Breakfast, Main Course
Cuisine: Italian
Keyword: avocado pesto, zucchini spaghetti, Zucchini spaghetti with avocado pesto
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment Required

  • Colander, Spirallizer, Pan, Pot

Ingredients

  • 2 – 3 Zucchini (as large as possible and straight)
  • 1 Large Potato
  • 1 Avocado
  • 125 g TK Young Spinach
  • 3 Pine nuts
  • 1 Garlic clove
  • 1 Lemon
  • 2 table spoon of Oil (e.g. olive oil)
  • Salt
  • Cayenne pepper
  • 8 Cherry tomatoes

Instructions

  • Prepare the Zucchini: Give the zucchini a good wash.
  • Cut the ends off.
  • If you own a spiralizer, spiralize the zucchini into spaghetti-like strands by following the directions on the package. If not, you can make wide ribbons that resemble fettuccine by using a vegetable peeler. Then you repeat the procedure with the potato.
  • Due to their high water content, zucchini can make dishes seem quite thin. Put the zucchini noodles in a colander and salt them to stop this from happening. To allow the salt to absorb extra moisture, let them sit for ten to fifteen minutes.
  • Pat Dry: Once the zucchini has let out some of its moisture, blot the zoodles dry with a fresh kitchen towel or paper towels. In order to achieve a texture closer to pasta, this step is essential.
  • In the meantime you can prepare the avocado pesto.
  • Avocado Pesto
  • For the Avocado Pesto, you need freezer spinach, which you have to weigh up beforehand. Either you get him. 1 – 2 hours beforehand from the freezer compartment or you let him dry briefly in the microwave.
  • All ingredients are then added to a mixer. The avocado is halved beforehand, demolished and the pulp is placed in pieces in the mixer. There is a garlic clove, 2 tablespoons of pine nuts, 1 tablespoons of olive oil, the juice of half a lemon and at the end of the spattered spinach.
  • Mix until a uniform consistency occurs. The pesto then comes into a bowl and is seasoned with salt, cayenne pepper and possibly the other lemon half.
  • Prepare zoodles
  • After the watering, the kitchen towels have now absorbed relatively much moisture. You can then press the residual moisture from the zucchini spaghetti again with some cloths.
  • Now 1 tablespoon of oil is heated in a coated pan and in it the potato spirals for approx 5 minutes at high level. Then you turn on the middle stage, add the zoodles and burn them for another 2 – 3 minutes. The zucchini become lightly glazed, but should still be bite-resistant.
  • Decorate and serve the zoodles with the pesto, cherry tomatoes and some pine nuts.
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Ingredients in making Zucchini spaghetti with avocado pesto


Rich for 2 serving

  • 2 – 3 Zucchini (as large as possible and straight)
  • 1 Large Potato
  • 1 Avocado
  • 125 g TK Young Spinach
  • 3 Pine nuts
  • 1 Garlic clove
  • 1 Lemon
  • 2 table spoon of Oil (e.g. olive oil)
  • Salt
  • Cayenne pepper
  • 8 Cherry tomatoes

Step by Step Guide

  • Prepare the Zucchini: Give the zucchini a good wash.
  • Cut the ends off.
  • If you own a spiralizer, spiralize the zucchini into spaghetti-like strands by following the directions on the package. If not, you can make wide ribbons that resemble fettuccine by using a vegetable peeler. Then you repeat the procedure with the potato.
  • Due to their high water content, zucchini can make dishes seem quite thin. Put the zucchini noodles in a colander and salt them to stop this from happening. To allow the salt to absorb extra moisture, let them sit for ten to fifteen minutes.
  • Pat Dry: Once the zucchini has let out some of its moisture, blot the zoodles dry with a fresh kitchen towel or paper towels. In order to achieve a texture closer to pasta, this step is essential.

In the meantime you can prepare the avocado pesto.

  • Avocado Pesto
  • For the Avocado Pesto, you need freezer spinach, which you have to weigh up beforehand. Either you get him. 1 – 2 hours beforehand from the freezer compartment or you let him dry briefly in the microwave.
  • All ingredients are then added to a mixer. The avocado is halved beforehand, demolished and the pulp is placed in pieces in the mixer. There is a garlic clove, 2 tablespoons of pine nuts, 1 tablespoons of olive oil, the juice of half a lemon and at the end of the spattered spinach.
  • Mix until a uniform consistency occurs. The pesto then comes into a bowl and is seasoned with salt, cayenne pepper and possibly the other lemon half.
  • Prepare zoodles
  • After the watering, the kitchen towels have now absorbed relatively much moisture. You can then press the residual moisture from the zucchini spaghetti again with some cloths.
  • Now 1 tablespoon of oil is heated in a coated pan and in it the potato spirals for approx 5 minutes at high level. Then you turn on the middle stage, add the zoodles and burn them for another 2 – 3 minutes. The zucchini become lightly glazed, but should still be bite-resistant.
  • decorate and serve the zoodles with the pesto, cherry tomatoes and some pine nuts.

Is Spiral cutter necessary?
You don’t have a spiral cutter and you’re wondering if it doesn’t work differently? Indeed! But then you have a little more work and the noodles don’t look so beautiful. This is possible with an asparagus. This allows you to skip the zucchini almost completely to the core housing and thus obtain a kind of band noodles.

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