Glenda Thompson Looking for a fresh, tasty, and healthy dish? Try zucchini noodles with avocado pesto and cherry tomatoes. This meal is not only yummy but also low-carb and vegetarian-friendly. This makes it a great choice for those wanting to cut down on carbs or add more veggies to their meals.
Zucchini noodles are a great low-carb, gluten-free substitute for pasta. Tossed with creamy avocado pesto, they create a delicious dish. Adding roasted cherry tomatoes brings a sweet flavor, so you can enjoy a delicious low-carb meal that helps balance your blood sugar and lose weight.
Quick and Easy 20-Minute Meal
This recipe is both quick and simple. It takes only 15-20 minutes.
Ingredients:
• 2 large zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 cloves garlic, peeled
• 2 tablespoons lemon juice
• 1/4 cup olive oil, plus more for sautéing
• 1/4 cup pine nuts (or substitute with walnuts)
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• Optional: Grated Parmesan cheese or nutritional yeast for topping
Instructions:
1. Make the Avocado Pesto:
• In a food processor, combine the avocado, basil leaves, garlic, lemon juice, and pine nuts.
• Process until smooth, gradually adding the olive oil until you reach a creamy consistency.
• Season with salt and pepper to taste.
2.
Prepare the Zucchini Noodles:
• Heat a large pan over medium heat with a drizzle of olive oil.
• Add the spiralized zucchini noodles and sauté for 2-3 minutes until they are tender but still al dente.
• Be careful not to overcook them as they can become mushy.
3.
Combine and Serve:
• Toss the warm zucchini noodles with the avocado pesto until they are well coated.
• Gently fold in the cherry tomatoes.
• Serve immediately, topped with grated Parmesan cheese or nutritional yeast if desired.
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