Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto | Popular Recipes

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Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto

"A delicious and fresh pasta!"

Ingredients :

  • 1 tablespoon salt
  • 1 (16 ounce) package spinach spaghetti pasta
  • Avocado Pesto:
  • 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
  • Vegetable Mixture:
  • 1 tablespoon olive oil
  • 1/2 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

Instructions :

Prep : 20M Cook : 4M Ready in : 46M
  • 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.

Notes :

  • Depending on the size of your avocado you may need to add more olive oil or coconut milk.
  • Nutrition data for this recipe includes the full amount of salt for boiling pasta. The actual amount of salt consumed will vary.

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