9
RECIPES
ZUCCHINI PASTA WITH AVOCADO PESTO
BLADE: Fine spiral blade
SERVINGS: 2-3 servings
READY IN: 15 minutes
INGREDIENTS:
4 zucchini
2 ripe avocados
1 cup (250 ml) fresh basil leaves
3 garlic cloves, finely chopped
2 tbsp. (30 ml) lime juice
¼ cup (60 ml) grated parmesan
½ cup (125ml) water
Salt and pepper to taste
1 tbsp. (15 ml) of olive oil
Serve with lemon wedges
PREPARATION:
1. Prep and spiralize the zucchini using your Heritage Electric Spiralizer. Remove all excess
water with a paper towel.
2. Heat a large skillet over medium-high heat. Add olive oil. Cook the zucchini for 2-3
minutes. Season to taste and set aside. Do not overcook as the zucchini will get soggy.
3. Add the avocado, basil, garlic, lime juice and parmesan in a food processor. Pulse all the
ingredients to get a creamy texture. Add water as needed.
4. In a large mixing bowl, add the zucchini pasta and the avocado pesto. Mix gently to avoid
breaking the strands.
5. Serve with lemon wedges and top it off with grated parmesan.
To Next Page
Loading...