Go Back Email Link
–+ servings
Avocado Pesto Zoodles with Sun-Dried Tomatoes, Spinach, and pine nuts. These creamy zucchini noodles are vegan, paleo, healthy, and super easy to make
Servings: 3 to 4 people

Avocado Pesto Zoodles

4.47 from 13 votes
Avocado pesto zoodles with sun-dried tomatoes and pine nuts - an easy, healthy vegan dinner recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 4 medium zucchini squash spiralized
  • 1/2 cup sun-dried tomatoes drained and rinsed
  • 3 cups loosely packed baby spinach
  • 1/4 cup pine nuts toasted

Avocado Pesto:

  • 1 large ripe avocado peeled and sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 Tbsp Nutritional Yeast optional
  • 2 cloves garlic minced
  • 1 cup fresh basil loosely packed
  • 1/2 cup pine nuts
  • 1/2 teaspoon sea salt to taste

Instructions

Prepare the Avocado Pesto

  • Add the ingredients for the pesto to a food processor and process until creamy. Taste for flavor and add more lemon juice, garlic, and/or sea salt to taste

Make the Zoodles

  • Heat the avocado oil in a large skillet over medium heat. Add the spirallized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Add the spinach, cover the skillet, and cook until wilted, about 2 minutes. Remove the cover and continue cooking until zucchini noodles reach desired doneness (I like mine al dente).
  • Add the avocado pesto to the skillet with the zoodles and stir well to combine. Serve zoodles with lemon wedges and toasted pine nuts.

Nutrition

Serving: 1of 3, Calories: 378kcal, Carbohydrates: 18g, Protein: 10g, Fat: 32g, Fiber: 6g, Sugar: 8g
Course: Main Dishes
Cuisine: American
Keyword: avocado pesto, gluten free, low-carb, paleo, pesto zoodles, vegan, zoodles, zucchini noodles
Author: Julia
https://www.theroastedroot.net/avocado-pesto-zoodles-with-spinach-and-sun-dried-tomatoes/