Zucchini Noodles with Avocado Pesto
Light on carbs and heavy on creamy herbaceous flavor. A perfect addition to any summer brunch lineup or as a light dinner option.
Prep:
15
minutes
Cook:
10
minutes
TOtal:
25
minutes
Ingredients
- Summer and Zucchini squash spiralized noodles
- Asparagus, blanched and thinly sliced
- Optional: Poached egg
AVOCADO PESTO
- 2 ripe avocados
- 1/2 c fresh basil
- 1/2 c fresh cilantro
- 4 cloves garlic
- 1/3 c raw pine nuts
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/4 c olive oil
Instructions
- Blend the ingredients for the avocado pesto in a food processor, drizzling in the oil, and set aside.
- To a saucepan, over medium heat, add 1 tbsp olive oil, the spiralized noodles, and asparagus.
- Stir for just a minute or two. Add enough of the pesto to coat the noodles.
- Serve with lemon, freshly cracked black pepper, and Parmesan cheese.
- Top with a poached egg.
