Zucchini Noodles with Avocado Pesto

Flexible, Fun and Family-Friendly!

This recipe by Sarah M, our very own Diva, was a huge hit at our Diva-licious Recipe Night!  I love this recipe for two reasons; if you choose not to eat meat this is a whole meal and if you want more protein, add in 4-6 oz of lean chicken and reduce the sauce.  Remember, it’s all a numbers game.   This is also a popular recipe with busy moms who want the kids to eat more greens, but not even know they’re doing it!  Zoodles or zucchini noodles couldn’t be easier to make!



•    2 large zucchini, spiralized

•    1 Tbsp olive oil

•    For the Sauce:

•    2 ripe avocados

•    1 cup fresh basil leaves

•    3 cloves garlic

•    ¼ cup pine nuts

•    2 Tbsp lemon juice

•    ½ tsp. sea salt

•    ¼ cup olive oil

•    Cracked black pepper, to taste


1.    Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.

2.    In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

3.    Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

4.    Add zucchini noodles to a large bowl and toss with avocado pesto.

5.  To increase protein, mix in 4-6 ounces of cooked, lean chicken per serving.


Serving Size: 1½ cups • Calories: 172 • Fat: 16.1 g • Saturated Fat: 2.1 g • Carbs: 7.5 g • Fiber: 3.6 g • Protein: 2.9 g • Sugar: 3.2 g • WW Points+: 5 • Smart Points: 6



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