ZUCCHINI NOODLES WITH CREAMY AVOCADO PESTO

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Serves: 8 Servings

INGREDIENTS

• 6 large zucchini, spiralized
• 1 Tbsp olive oil

For the Sauce:

• 2 ripe avocados
• 1 cup fresh basil leaves
• 3 cloves garlic
• ¼ cup pine nuts
• 2 Tbsp lemon juice
• ½ tsp. sea salt
• 3 Tbsp olive oil
• Cracked black pepper, to taste

INSTRUCTIONS

1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Freestyle Points: 5.

This article and recipe adapted from this site.

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