oodles of zoodles.
lately i’ve felt that my intake of veggies has been low. i blame it on the many months of cold weather. carbs carbs + more carbs have been on my menu this winter. does anyone agree that the winter months always seem to bring an abundance of bread?!? come on, kate. it’s now mid March. time for spring eats.
because there is no longer a chill in the air, today I was craving fresh light flavors (thankfully). i had a bunch of fresh basil and a few zucchinis. next came the spiralizer + food processor.
the avocado is the shining star in this dish – who am i kidding, isn’t it always? – because it brings a rich flavor without the heavy dairy or unhealthy fats. in fifteen minutes i was able to trick my tastebuds into believing i made a creamy, carb overloaded pasta dish, except it was completely guilt free.
if you’re new to the zoodle craze, welcome! you won’t be disappointed. if you need more zoodle inspo, check out this recipe i made- also a 15 minute meal- here.
yay for healthy quick meals. bigger yay for spring being here! here’s how to make:
- spiralize 2 zucchinis (or cut into 1/4 inch pieces)
- add to medium heat and sauté until soft.
in a food processor combine the following:
1 ripe avocado, 1 cup chopped basil, 1 tbsp. minced garlic, 2 tbsp. lemon juice, 2 tbsp. extra virgin olive oil, 1 tsp. salt + pepper to taste.
puree the ingredients, adding small amounts of water throughout to thin if necessary.
pour over zoodles, serve with nutritional yeast, ground black pepper and fresh basil.
that’s really it! not even as laborious or time consuming as boiling a pot of traditional pasta. i guess i really am running out of reasons for keeping up the heavy winter eating…
if you put together this recipe, let me know! comment below, share it, pin it, spread the love!