Zucchini Pasta with Avocado Pesto

Zucchini Pasta with Avocado Pesto

Health Rating
Prep Cook Ready in Servings
20 min 0 min 20 min 3

Ingredients


2 medium Zucchini (tops removed)
1 cup Cherry Tomatoes (halved)
2 avocado(s) Avocado (for pesto)
15 leaf Basil, fresh (for pesto)
2 clove(s) Garlic (for pesto)
1/4 cup Nutritional yeast (for pesto)
2 tbsp Extra virgin olive oil (for pesto)
2 tbsp Parsley, fresh (for pesto)
1 pinch Salt (for pesto)

Instructions


1. Using a spiralizer, cut your zucchini into ribbons and set aside.

2. In a food processor, combine all the ingredients for the pesto and blend well.

3. Take about ½ cup of the pesto and toss with the tomatoes and noodles.

4. Save the remaining pesto for another time or use it as a sandwich spread.

Enjoy!
 

Nutrition Facts

Per Portion

Calories 415
Calories from fat 268
Calories from saturated fat 38
Total Fat 29.8 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 20.5 g
Cholesterol 0
Sodium 81 mg
Potassium 1294 mg
Total Carbohydrate 23.4 g
Dietary Fiber 15.1 g
Sugars 6.5 g
Protein 13.2 g

Dietary servings

Per Portion


Vegetables 4.0

Energy sources


Pygal23%437.1475774927346128.4100841965400365%353.2017111142195278.55784949838213%345.9187136324316114.1388324377405623%65%13%CarbohydratesFatProtein

Notes:

Zucchini

may help to improve digestion and lower blood sugar levels, it is a good source of folate, vitamin B6 and potassium

Recipe from:
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