Pasta is my favorite food in the world. Give me a big bowl of spaghetti, and just leave me alone. But, I feel so much better when I don’t eat grains. Ugh. Now there are some awesome grain-free faux pastas available today I am sooooooo happy. BUT, when people tell me that zucchini noodles/zoodles or spaghetti squash noodles or any vegetable that’s been turned into noodles will satisfy my pasta craving, I think they are crazy. That being said, these zoodles with creamy avocado pesto are really awesome…
I know, now I’ve kind of talked you out of making them. I really stink at marketing sometimes. But, I am honest — sometimes to a fault. Really, what I should have done is compared these to other vegetable recipes, not to my beloved pastas. Because — and this is so true — this is one of the best vegetable recipes around. And, for all of you out there who do feel that zoodles can take the place of traditional spaghetti, you are going to flip over this recipe.
These zucchini noodles are delicious! Really, I’m not just trying to redeem myself after my ranting above. It’s my opinion that when you make a dish that’s zucchini in spaghetti form, it needs a really creamy, flavorful sauce. You are not going to catch me serving zoodles with a light garlic and oil sauce (even though I know tons of people who love that). Nope, I want the most decadent sauce I can find. And this creamy avocado pesto sauce is just that.
The avocado here makes the pesto so creamy. And it’s so easy to make. And it’s a really pretty green. And it’s really healthy… Ok, have I talked you into it yet?
I made this last week when I was in the mood for creamy pasta but I didn’t want to deal with the guilt that would go along with that when I didn’t feel well afterwards. And, truly, I was happy. I like to leave the zucchini a little crunchy and I used my favorite store-bought pesto… so quick and so easy!
If you are a zucchini noodles fan, you should also try my recipe for Szechuan Zoodles.
There are only a few ingredients in these awesome zoodles with creamy avocado pesto, but they are healing ones:
Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.
Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects. I used a store-bought basil pesto for this recipe, but feel free to experiment with your favorite pesto!
Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations, constipation, and hot flashes due to menopause.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
- 1 large clamshell package of zucchini noodles/zoodles (or spiralize about 3 medium/large zucchini)
- 1 Tbs extra-virgin olive oil
- 2 cups fresh spinach
- ½ of an avocado
- 6 oz. basil pesto (or substitute your favorite pesto)
- sea salt and black pepper to taste
- Heat the oil in a large saute pan.
- Add the zucchini and stir until it's how you like it -- I like mine a bit crunchy, so it only takes a few minutes.
- In a blender, combine the spinach, avocado, and pesto.
- Whiz it up until really creamy.
- Put the zoodles in a large bowl.
- Add as much of the sauce as you like. Toss well.
- Season with salt and pepper.
- Slurp it up and enjoy!