Zucchini Pasta with Avocado Pesto

Summer is coming and it’s too hot to turn on the stove. Zoodles for dinner is a great go-to when the temperatures are rising. This recipe is great for the whole family or just you (and leftovers for tomorrow’s lunch). You can swap ingredients in and out for every eating style. Vegetarian? Go with the beans and leave out the chicken. Vegan? Use beans for your protein, and garnish with slivers of sun-dried tomato.

Ingredients (Serves 4):

3 medium zucchini
2 cups fresh basil leaves
1/3 cup toasted pine nuts
1 small avocado
2 cloves garlic
1 lemon (juice + zest)
Sea salt to taste
1 can (16 oz) chickpeas rinsed or 1 lb cooked chicken breast cut into bite-size pieces
Sun-dried tomatoes to garnish

Step One – The Zucchini Noodles
Slice off the top and bottom of the zucchini. Then, using a mandolin with a julienne attachment, a julienne peeler, or a spiralizer, slice zucchini into thin pasta-like strips and set aside.

Step Two – The Pesto
In a food processor, combine the basil, pine nuts, avocado, garlic, lemon juice and sea salt. Process until smooth, then taste and adjust any ingredients as necessary. Pesto comes out differently every time, and always needs adjustments – don’t be afraid to throw in more basil, garlic, or salt. You can even add a little water if the sauce is too thick.

Step Three – Toss
Add the zucchini noodles to a bowl and toss with the pesto. Then, add in the chickpeas or chicken and sun-dried tomatoes and toss again. Transfer to serving plates and garnish each plate with a sprig of basil.

Optional: Parmesan, goat or feta cheese make a delicious garnish as well!