Avocado Pesto Zucchini Pasta
of cherry tomatoes
of chopped olives
small red onion
of olive oil
Juice of 1/2 lemon
Blend avocados, basil, garlic, 1 tablespoon of olive oil, onion and lemon juice until a smooth and creamy consistency is reached. If you need more liquid, add 1/2 cup of water.
Using a vegetable peeler, peel zucchinis at the corners until you reach the seeds.
Cook zucchini peels with 1 tablespoon of olive oil under medium-high heat for 5-7 minutes. You want the zucchini to lightly cook but to stay slightly crunchy.
Pour the avocado pesto mix on the zucchini pasta, then top with halved cherry tomatoes and chopped olives.
To make your pasta heartier, add 1 cup of cooked fettuccine pasta to the mix