If you know me well, then you know that I was beside myself when I opened one of my birthday gifts and it was……….a Spiralizer! I know, its’s hard to contain the excitement isn’t it?!? Seriously, though, I was so excited to get this because I have wanted to delve into the world of veggie pasta for a long time now. Last night I finally made a dish using my Spiralizer, and it was super easy! Cutting the zucchini took a few minutes, tops. It was fun to make and eat. There is just something about eating “pasta” that you cannot resist! There are some of you I will never convince to eat zucchini pasta, but for those of you who are interested, here is what I did! I followed this recipe from Pinch of Yum with some changes; my version is below.
I paired this with a yummy salad and corn on the cob for a delicious, filling meal. I also made cheesy pasta for my swimmers. It was their favorite by far. They ate the entire bowl, saying it was even better than the boxed pasta that I buy from Amy’s! I have made homemade Mac and Cheese before, following recipes to the ingredient, and I have never had this much raving about it. I literally cooked some pasta, pulled it off the stove, and mixed in a few Tbsp. of butter and a handful of Mexican cheese! Seriously, that’s it! LOVED IT! It will definitely be a staple in my house over the next few weeks. Without further ado, here is the recipe for zucchini pasta:
Zucchini Spaghetti with Avocado Sauce
- 2 zucchini, spiralized
- handful sliced cherry tomatoes
- handful sliced red, yellow, and orange bell peppers
- handful sliced carrots
- 1 avocado
- 1/4 Cup olive oil
- 1/2 tsp. salt
- 1/2 Cup fresh parsley
- 3 green onions (only green part), sliced
- 1 garlic clove, minced
- juice of 1 lemon
- pepper to taste
Place all ingredients into a bowl and mix. Mash avocado, parsley and green onions together in a separate bowl, then whisk in all other sauce ingredients. Pour sauce over zucchini noodle blend and mix to combine. Best eaten the same day! ENJOY!