Recipe: Zucchini Pasta with Avocado Sauce

Zucchini Pasta with Avocado Sauce

Low-carb week continues! I’ve been sharing a few low-carb recipes over the past week, and this one is another one of my favorites. I made this yesterday and ate the entire bowl in minutes. Then I made another batch for my husband to avoid judgment.

Alright, So here’s how it works with this whole “zoodles” thing. If you’re craving pasta, then by all means please get up and make yourself a big bowl of carbs and enjoy it! But, if you’re in the mood for something a bit lighter, and don’t mind scarfing a little texture for less calories, then this zucchini pasta is perfect for you. You’ll eat the entire bowl and never look back. Everything in this pasta is so good for you, dare I call it super food.

Zucchini Pasta with Avocado Sauce



  • 3-4 large or 5-6 small zucchini
  • 1 teaspoon olive oil
  • 3 cloves garlic crushed or minced
For the avocado sauce:
  • 2 ripe avocados pitted, and peeled
  • Large handful of cilantro about ⅓ cup loosely packed
  • 2 tablespoon lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • Water as needed


  1. Slice the ends of your zucchini off. Use a spiralizer to make your zucchini noodles. Heat a large pan to high heat. Add 1 teaspoon olive oil to pan then add crushed garlic. Cook garlic for just a few seconds or until it turns golden. Add the zuchhini noodles, toss to combine with the garlic and cook for just a few seconds then remove pan from heat and set aside to cool.
  2. While the zucchini pasta is cooling, Add avocado, herbs (cilantro, parsley, or basil), lemon juice, olive oil, salt, and pepper. Blend until mixture is creamy, (optional, add 2-3 tablespoons water or until mixture reaches a pourable consistency).
  3. Pour sauce on zucchini noodles. Toss and serve. Garnish with parmesan or additional chopped cilantro. Enjoy warm or at room temp!

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