
Avocado Pesto Zoodles
User Reviews
4.5
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
3 to 4 people
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Calories
378 kcal
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Course
Main Course
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Cuisine
American

Avocado Pesto Zoodles
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Avocado pesto zoodles with sun-dried tomatoes and pine nuts - an easy, healthy vegan dinner recipe
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Ingredients
- 1 tablespoon avocado oil or olive oil
- 4 medium zucchini squash spiralized
- 1/2 cup sun-dried tomatoes drained and rinsed
- 3 cups loosely packed baby spinach
- 1/4 cup pine nuts toasted
Avocado Pesto:
- 1 large ripe avocado peeled and sliced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 Tbsp nutritional yeast optional
- 2 cloves garlic minced
- 1 cup fresh basil loosely packed
- 1/2 cup pine nuts
- 1/2 teaspoon sea salt to taste
Instructions
Prepare the Avocado Pesto
- Add the ingredients for the pesto to a food processor and process until creamy. Taste for flavor and add more lemon juice, garlic, and/or sea salt to taste
Make the Zoodles
- Heat the avocado oil in a large skillet over medium heat. Add the spirallized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Add the spinach, cover the skillet, and cook until wilted, about 2 minutes. Remove the cover and continue cooking until zucchini noodles reach desired doneness (I like mine al dente).
- Add the avocado pesto to the skillet with the zoodles and stir well to combine. Serve zoodles with lemon wedges and toasted pine nuts.
Nutrition Information
Show Details
Serving
1of 3
Calories
378kcal
(19%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
32g
(49%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 3to 4 people
Amount Per Serving
Calories 378 kcal
% Daily Value*
Serving | 1of 3 | |
Calories | 378kcal | 19% |
Carbohydrates | 18g | 6% |
Protein | 10g | 20% |
Fat | 32g | 49% |
Fiber | 6g | 24% |
Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
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