ZOODLE BOWL
Ingredients
Serves 4
6 medium-large zucchini
1 small garlic clove
1 large handful fresh basil leaves
1 tablespoon pine nuts (or blanched almonds)
2 tablespoons lemon juice
1 tablespoon olive oil
2 medium ripe avocados, pitted (OPTIONAL OR OMIT IF WANTING LOWER FAT CONTENT)
¼ teaspoon fine grain sea salt
Ground black pepper to taste
1 cup cherry tomatoes, halved
Directions
In a food processor combine garlic, pine nuts, and basil and pulse to mince.
Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If it’s too thick add more water, one tablespoon at a time. Take a taste and adjust seasoning.
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand – I suggest a Spiralizer If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!
VOILA. BIG LOVE, AMI
