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Healthy Balance

Zucchini Noodles with Creamy Avocado Pesto

zucchini noodles with pesto and tomatoes

You can enjoy pasta with pesto sauce and still keep your carbs, sodium and fat in check. A healthy substitute for traditional pasta, spiral zucchini noodles are available in the fresh vegetables section of your supermarket. You can also make your own.

Servings: 6

Nutrition Facts

  • Calories: 115
  • Fat: 6g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 79mg
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 4g



  1. With a spiralizer, spiralize the zucchini and set aside on paper towels so that any excess water is soaked up. Alternatively, drain 6 cups of fresh zucchini noodles and set aside on paper towels to dry.
  2. In a food processor, combine the avocados, basil, garlic, pine nuts, lemon juice and salt and pulse until finely chopped. With the motor still running, add 1 tablespoon of the olive oil in a slow stream until emulsified and creamy.
  3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until hot. Add the zucchini noodles and cook for 1 to 2 minutes, or until tender. Add the cherry tomatoes and cook another minute, or until just heated.
  4. In a large bowl, toss the avocado mixture with the zucchini noodles mixture. Sprinkle with the cheese and black pepper to taste. Serve immediately.

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