Quick and Easy Zoodles with Avocado Pesto

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Dudes.  This recipe is SO EASY, it's almost like cheating.  Seriously.  Not only that, but you can adjust amounts and add-ins to switch it up, or to your specific taste.  In our house, we like this pasta creamy, so I use a higher avocado pesto to zoodle ratio that you may like.  However, that's the great thing about this "recipe," you can easily adjust this to your preferences.

The Basics: 

Creamy Avocado Pesto. Believe it or not, but you can actually meal prep this pesto.  You would think that because of the avocado that it would get brown and icky, but it doesn't. Just put in an air-tight container and use within 1-3 days.

Zoodles.  Okay, so these you really can't do more than a day ahead of time.  Fresher is better, I've spiralized my zucchini a day before to save some time and it's still okay, especially since I saute the zoodles in this recipe. 

Optional Add-ins:

Choose as many or as few of these items as you want.  Sometimes we go real simple (pesto, zoodles, and tomatoes) and sometimes we go all out and add-in ALL the things. It's up to you, your time, your preferences, and what you have on hand. 

  • Cherry tomatoes: I like these halved and stirred into the "pasta". Yum!
  • Goat Cheese
  • Shrimp or Chicken
  • Egg

Directions

Saute zoodles with a bit of olive oil over medium heat. 
Gradually add Creamy Avocado Pesto until you reach desired consistency.
Allow "pasta" to warm, but do not overcook. 
Add cooked shrimp, chicken, goat cheese, or tomatoes to your liking.
Enjoy!

Quick and Easy Zoodles with Avocado Pesto

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For Pesto:
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

For Zoodles:
3 Zucchini
Salt
Extra Virgin Olive Oil, Avocado Oil, or Coconut Oil 

Optional Add-ins:
Cherry tomatoes
Goat Cheese
Shrimp or Chicken
Egg

  1. Spiralize zucchini. 
  2. Place noodles in colander and sprinkle with a bit of Himalayan Salt or Sea Salt and let sit.
  3. Add all pesto ingredients except olive oil to food processor and process until smooth.  Add oil in a slow stream until creamy.
  4. Gently squeeze noodle to remove excess moisture.
  5. Heat oil in sauté pan over medium heat, then lightly sauté zoodles until warm.
  6. Gradually add-in avocado pesto until you reach desired consistency, be careful not to overcook.
  7. Add any extra toppings to your pasta creation. Enjoy!

Store any remaining pesto in airtight container in refrigerator for up to 3 days. (P.S. it's also great as a dip for veggies or a topping on a salad!)