Raw Zucchini “Spaghetti” with Avocado Pesto Sauce
Updated Feb 15, 2021, Published Jul 01, 2015
This post contains affiliate links. Please see our disclosure policy.
No one feels like cooking in the summer heat – so why not enjoy all the pleasures of pasta without the stove? This recipe is rich and creamy thanks to the avocado.
Raw Zucchini “Spaghetti” with Avocado Pesto Sauce
Ingredients
- 1 large zucchini, ends trimmed and spiralized into “spaghetti”
- 1 large just-ripe avocado, peeled and pitted
- ½ cup pine nuts or raw walnut pieces
- 1 cup lightly packed fresh basil leaves
- ¼ cup lightly packed fresh parsley leaves
- 1 small garlic clove, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice Fine sea salt, to taste
- 1 large tomato, diced
- 2 medium green onions, sliced
- 2 tablespoons nutritional yeast, optional
Instructions
- Using a spiralizer, convert the zucchini to “spaghetti” (see note). Place in a medium bowl.
- In the bowl of a mini food processor or blender, blend the avocado, pine nuts, basil, parsley, garlic, vinegar, lemon juice, and salt until smooth. Add to the bowl with the zucchini and toss until all of the zucchini is evenly coated. Add the tomato and green onions and toss again. Divide between 2 plates and sprinkle each with 1 tablespoon of the nutritional yeast, if using. Serve immediately.
Notes
If you don’t have a spiralizer, you can use a regular vegetable peeler drawn lengthwise along the zucchini to create “fettuccine” strips instead of “spaghetti.”
Nutrition
Calories: 435kcalCarbohydrates: 26gProtein: 12gFat: 34gSaturated Fat: 4gSodium: 29mgPotassium: 1295mgFiber: 13gSugar: 8gVitamin A: 2240IUVitamin C: 53.8mgCalcium: 103mgIron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
