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
Print Recipe Pin Recipe Save Recipe
4.42 from 12 votes

Avocado Pesto Zoodles

Avocado pesto zoodles with sun-dried tomatoes and pine nuts - an easy, healthy vegan dinner recipe
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: American
Servings: 3 to 4 people
Calories: 378kcal
Author: Julia

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