4.9 from 51 votes
Carrot and Zucchini Pasta with Avocado Cucumber Sauce
This Carrot and Zucchini Pasta is made by spiralizing fresh zucchini and carrots into noodles and tossing them in a smooth avocado cucumber sauce. The sauce blends ripe avocado, peeled cucumber, garlic, lemon juice, and seasoning creating a creamy, fresh coating for the vegetable noodles. The dish is garnished with microgreens and black pepper, offering a light, raw alternative to traditional pasta.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
1313 kcal
Course:
Main Course, Salad
Cuisine:
American
Ingredients
- 3 zucchini
- 2 carrot large
- microgreens garnish
Avocado Cucumber Sauce
- 1 avocado peeled and pitted
- 1 cucumber peeled and sliced
- 1 lemon juiced
- 2-3 garlic cloves
- black pepper to taste
- salt to taste
Instructions
- Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.
- Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.
- Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.
- When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.
Cup of Yum
Notes
- Use kitchen scissors to cut the spiralized zucchini noodles into manageable lengths before mixing with sauce.
- A 3-Blade Paderno Spiralizer is recommended for consistent spiralizing results.
- For best texture, spiralize the vegetables fresh and serve the dish soon after assembling.
Nutrition Information
Calories
131.3kcal
(7%)
Carbohydrates
18.7g
(6%)
Protein
4.9g
(10%)
Fat
6.2g
(10%)
Saturated Fat
1g
(5%)
Sodium
55.2mg
(2%)
Fiber
6.9g
(28%)
Sugar
9.7g
(19%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 1313
% Daily Value*
| Calories | 131.3kcal | 7% |
| Carbohydrates | 18.7g | 6% |
| Protein | 4.9g | 10% |
| Fat | 6.2g | 10% |
| Saturated Fat | 1g | 5% |
| Sodium | 55.2mg | 2% |
| Fiber | 6.9g | 28% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.