Fresh cavatelli pasta is tossed in a vibrant sauce of herby pesto, which gets another layer of verdant color and flavor from sautéed zucchini and fresh spinach, folded into the warm pasta just before serving.
Today we're eating Italian food with a twist: Homemade Pesto Pasta with spiralized zucchini noodles.
How does this veggie alternative dish taste?
Ingredients of Zucchini pasta in creamy pesto sauce
- You need 1 of Zucchini.
- You need 1/2 of red tomato chopped.
- You need 1 dash of garlic powder.
- You need 1/3 of avocado.
- Prepare 1 dash of salt and pepper.
- You need 3 tbsp of pesto sauce (I love bellino's brand).
- Prepare 1 squeeze of lemon juice.
Zucchini pasta in creamy pesto sauce instructions
- Spiralize your zucchini. If you don't have a spiralizer you can use a peeler and just have thicker noodles.
- Put in a large mixing bowl and add chopped tomatoes, seasonings, lemon juice and pesto sauce. Dont stir in yet!.
- I like to mix ingredients in with my hands to cover all the noodles. When I add the avocado I smoosh it in my hand first to make it into a thick cream. Mix everything together..
- Zucchini noodles are meant to be eaten raw, however, I do not like cold pasta. Just quickly heat in a pan on the stove for about a minute for a nice hot meal.
- Enjoy!.
Because sometimes that's all you need to be satisfied. But I like to rummage through my pantry, fridge, and. The humble zucchini - it's inexpensive, accessible and full of nutrition! Here we'll be using it for both a vegan pesto and spiralized zucchini noodles. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons.
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