I know people have been all about the zucchini pasta, or zoodles, for a really really long time but I only caught on this past summer. As much as I love pasta of all shapes and sizes, I am also mindful of the fact that I travel frequently and it would be sort of expensive to have to buy a second seat every time I fly. To balance my love of bread, pasta, cheese and chocolate, I occasionally take breaks and eat low carb, which means a lot of lean protein, vegetables and subbing zoodles into recipes that would ordinarily call for pasta.
You can make spiralized noodles with just about any vegetable — cucumber, sweet potato, summer squash, carrots and even pumpkin. They’ve long since been a trick of restaurant chefs and they’re a great way to add more veggies into your meal routines.
These zoodles are dressed with a rich and savory avocado-walnut pesto, a combination born from my favorite avocado pasta recipe along with the fact that I had about a quarter bag of chopped walnuts that I wanted to use. I dropped half of my avocado into the sink when I was pitting it, so my sauce doesn’t look as creamy as yours will, and it definitely needs the whole avocado to reach the desired tastiness.
Do as I say, not as I do, right?
- 2 medium zucchini
- ½ cup chopped basil leaves
- 1 ripe avocado, pitted and skin removed
- ¼ cup walnuts
- 1 Tablespoon lemon juice
- 1 clove garlic, sliced
- ¼ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- chopped walnuts for topping (optional)
- feta cheese for topping (optional)
- Make the zoodles: Use a spiralizer to make zucchini noodles according to device instructions; I used the wide setting on my Paderno.
- Make the pesto: Place basil leaves, avocado, walnuts, lemon juice, garlic, salt and pepper to a food processor; pulse until finely chopped. Add the oil and continue to process until mixture resembles a thick paste. Add additional salt and pepper, to taste.
- In a large bowl, mix zucchini noodles with pesto until all noodles are coated. Top with additional chopped walnuts and if desired, feta cheese.
Sarah Walker Caron (Sarah's Cucina Bella)March 31, 2016 at 5:28 am
Wow, this sounds amazing. What a healthy way to enjoy some favorites without the guilt.
Melissa FalkMarch 29, 2016 at 9:08 am
This looks fantastic. I love experimenting with different pesto sauces, changing up the nuts and ratio of garlic and parmigiano. To do list: Buy a spiralizer! 🙂
MaryeMarch 28, 2016 at 11:28 pm
I love my spiralizer! This looks so good!
Ashlyn @ Belle of the KitchenMarch 27, 2016 at 3:17 am
Such a delicious healthy dish! Loving the idea of an avocado pesto!
Michelle | A Dish of Daily LifeMarch 26, 2016 at 8:31 pm
That pesto sounds wonderful! And I love that you used zoodles. Once our farmer’s market gets started again, I’m going to try this!
Michelle | A Latte FoodMarch 26, 2016 at 1:29 am
I need to try zoodles! This looks perfect and fresh!
Des @ Life's AmbrosiaMarch 26, 2016 at 12:04 am
I am so ready for all of the spring/summer produce recipes. This looks so refreshing!
Kimberly @ The Daring GourmetMarch 25, 2016 at 9:02 pm
Love all the fresh ingredients and flavors!
Tonia LarsonMarch 25, 2016 at 12:29 pm
I’ve yet to make zoodles but I really want to try them! I already love spaghetti squash!