I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.
So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.
We’ll start with the sauce. I wanted something creamy without, well, the cream. So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy. I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible. I then added 2 Tbsp of extra virgin olive oil. The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough. If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency. Finish with a dash of salt and pepper to taste.
Now onto the zoodles. Don’t treat zoodles like regular noodles. While you would usually boil pasta, don’t go that route here! Boiling vegetables leaches out water-soluble vitamins, so vitamin C and B6 in the case of zucchini. Instead, saute the zoodles on the stove with a touch of olive oil until they are soft. (Note: if you don’t have a vegetable spiralizer, simply cut the zucchini into ¼ inch wide strips.)
Drain off the excess water, mix in the sauce, and top with grated parmesan cheese.
- 1 avocado, ripe
- 1 clove garlic
- ½ cup fresh basil leaves
- 1 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- Water as needed
- Salt and pepper to taste
- 2-3 zucchini, spiralized or cut into ¼ inch wide strips
- In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
- Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
- Add a dash of salt and pepper to taste.
- Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.
- In large bowl, toss zoodles with sauce, then top with parmesan cheese. You made not need all of the sauce, so add it until you've reached your liking.
I’d love to hear from ya! Comment below with your thoughts, suggestions, if you liked the recipe, how it’s your new favorite food and you couldn’t fathom ever buying normal pasta again, you know. And if you make it, be sure to tag #liveeatlearn on Insta!