Spiralized zucchini noodles combine with a creamy avocado spinach pesto sauce to create the perfect lightened-up pasta dish. It’s healthy, made from whole foods, and full of flavor! Plus, this recipe is quick to make, which makes it perfect for a busy weeknight meal.
I recently bought a new spiralizer attachment for my Kitchen Aid and I have been having so much fun spiralizing veggies for healthier meals. Pasta is one of my favorite meals, so having a veggie version like this to replace the noodles means I can not feel guilty about having it a couple times a week.
As you probably know, zucchini is a perfect candidate for spiralizing into zucchini noodles (zoodles!). If you don’t have a spiralizer, you could try julienning the zucchini instead.
For the sauce, I decided to pair the zoodles with a pesto. But not just any pesto, one packed with avocado and spinach! The avocado makes the pesto nice and creamy. Adding the spinach is just a way for me to sneak more leafy greens into the meal.
Other pesto ingredients include: garlic cloves, fresh basil, pine nuts, olive oil, lemon juice, salt, and pepper.
The pesto is super easy to put together. First, add the cloves of garlic to the bowl of a food processor and pulse to mince. Next, add all of the remaining pesto ingredients and process until combined. And voila, the avocado spinach pesto is complete.
Up next, the zoodles! Cook in a little bit of olive oil over medium heat until they are tender. This usually takes around 5-7 minutes. Once the zoodles are ready, add in the pesto sauce and stir, warming the sauce up a bit before removing from heat.
I like to top this dish with halved grape or cherry tomatoes and some vegan parmesan. It is best served immediately. If you have any leftovers, they will keep in the fridge for a day or two. However, I did notice that the leftovers started to get very liquidy after a day, so I recommend eating them up quickly.
Zoodles with Avocado Spinach Pesto
Spiralized zucchini noodles with a creamy avocado spinach pesto sauce. A quick and easy veggie pasta dish.
- 2 medium cloves garlic
- 1 cup packed spinach
- ½ medium avocado
- ½ cup packed fresh basil
- ¼ cup pine nuts
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 teaspoon lemon juice
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 2-3 medium/large zucchini (approximately 1 pound) spiralized
For Serving, Optional
- A handful of grape/cherry tomatoes halved
- Vegan parmesan*
To start the pesto, add the garlic cloves to the bowl of a food processor and pulse to mince.
Add the spinach, avocado, basil, pine nuts, 1 tablespoon of the olive oil, lemon juice, salt, and pepper. Process until combined.
Taste and adjust salt if needed and process again. I add an extra ½ teaspoon. Set pesto aside.
Heat a large pan over medium heat. Once hot, add the remaining 1 teaspoon olive oil and the spiralized zucchini to the pan. Cook for about 5-7 minutes, stirring occasionally, until zucchini are tender.
Reduce heat to low and stir in the pesto. Once the pesto is warm, remove from heat.
If desired, top with halved tomatoes and/or vegan parmesan. Serve immediately.
*Need a vegan parmesan cheese recipe? Try my nut-free vegan parmesan.