The avocado sauce for this zucchini pasta is dreamily creamy and silky, and the grated parmesan on top adds a nutty and salty bite. If you do not own a spiralizer, you could certainly use a vegetable peeler to make long, thin fettucine-type zucchini noodles. Scrumptious!
Why (the science): It’s astonishing to me that a serving of zucchini pasta with avocado sauce has 10 grams of protein, 120% of your daily vitamin C, and almost 50% of your daily fiber recommendation!...So long, white pasta! Don’t be alarmed by the fat content here, because avocado and olive oil are monounsaturated fats, meaning they are heart-healthy J Olive oil even contains antioxidants!
1 ½ tablespoons olive oil
1 teaspoon red pepper flakes
Salt and pepper to taste
¼ cup Parmesan cheese
Spiralize the zucchini according to your spiralizer instructions, or use a vegetable peeler to make long, thin zucchini strips.
Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add zucchini and sauté for 3 minutes, tossing to coat in the oil.
Meanwhile, add avocado, ½ tablespoon olive oil, red pepper flakes, salt, and pepper to a large bowl. Mix until smooth.
Add zucchini to the large bowl, and toss until coated evenly with avocado sauce.
Divide between two bowls, and top with grated parmesan cheese.