Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto recipe
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Ingredients
- 1 tablespoon salt 1 (16 ounce) package spinach spaghetti pasta 1 ripe avocado - peeled, pitted, and chopped 2 tablespoons olive oil, or to taste 2 tablespoons coconut milk, or to taste 2 tablespoons fresh basil sea salt and freshly ground black pepper to taste 1 tablespoon olive oil ½ shallot, finely chopped 2 cloves garlic, minced 1 large zucchini, sliced 1 (8 ounce) package fresh spinach, stems removed 2 tablespoons fresh basil, or more to taste sea salt and freshly ground black pepper to taste
Nutrition Info
- 640.6 caloriescarbohydrate: 95.9 gcholesterol: : -fat: 21.3 gfiber: 17.7 gprotein: 19.3 gsaturatedFat: 4.2 gservingSize: -sodium: 2003.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto
Directions
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Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic, cook for 30 seconds. Stir in zucchini, cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.