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Avocado Pesto Zucchini Pasta
Total Time
15 mins
Servings: 4
  • 3 large zucchinis
  • 1 avocado
  • 3/4 cup of cherry tomatoes
  • 2 cloves of garlic
  • 1/2 cup of basil
  • 1/3 cup of chopped olives
  • 1/4 small red onion
  • 2 tablespoons of olive oil
  • Juice of 1/2 lemon
  1. 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.
  2. Using a vegetable peeler, peel zucchinis at the corners until you reach the seeds.
  3. 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.
  4. Pour the avocado pesto mix on the zucchini pasta, then top with halved cherry tomatoes and chopped olives.
Recipe Notes

To make your pasta heartier, add 1 cup of cooked fettuccine pasta to the mix