Creamy Pesto Zucchini Noodles with Broccoli & Avocado
Zucchini noodles tossed in a fluffy, oil-free pesto made from avocado, broccoli, and mushrooms.
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Servings:
Ingredients
Noodles
- 3 medium zucchini or 3 servings of your favorite noodles
Creamy broccoli pesto
- 1 cup chopped broccoli or fresh basil
- 1 cup chopped mushrooms
- 1 avocado
- 1 clove garlic
- 1 teaspoon lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ cup water for blending
Instructions
- Peel the zucchini if desired. Turn the zucchini into noodles using a spiralizer or a vegetable peeler. Set aside.
- To make the pesto, place all the pesto ingredients and the water in a blender. Blend until smooth and creamy.
- Dry off the zucchini noodles if they have released any water.
- In a large bowl, combine the noodles and sauce. Using tongs or 2 forks, toss gently until the sauce is well distributed over the noodles. Enjoy immediately.
Notes
Recipe and photos by Laura-Jane Koers, excerpted from Cook Lively! (Da Capo Lifelong Books). Used with permission.
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