Spiralized Zucchini Pasta with Creamy Avocado Sauce
I found this recipe for non pasta "pasta" at The Watering Mouth and knew I had to share. But there was one problem, I don't have a spiral slicer! Can you believe it?? I know I know.. I am sheltered...I have been DYING.. ok ok not dying, maybe just
But then I got the call.... It was fate that FINALLY after seeing this recipe I will have one of these majic slicer/kung fu/bad @ss kitchen gadgets in my hands. See this past Friday, August 23rd to be exact, was my birthday, and umm I celebrated the second anniversary of my 15.5 birthday... okok I turned 31, I don't know how that happened, but it did! So... my dear sis knows that I love to cook and asked me to tell her what new small gadet I would like to get for a gift this year. HELLO, LIKE A SPIRAL SLICER O-M-G - in that totally valley girl voice and everything. So there you have it, in just a few days this puppy will be mine ohh mine, move over potato peeler!
1 zucchini, spiralized
2 avocados
1/2 lemon, juiced
2-3 cloves garlic (or less, if desired), minced
2 tablespoons olive oil, divided
salt and pepper to taste
2 avocados
1/2 lemon, juiced
2-3 cloves garlic (or less, if desired), minced
2 tablespoons olive oil, divided
salt and pepper to taste
Note, this step is optional: In a large saute pan over medium high heat, add 1 tablespoon olive oil. Add zucchini and stir frequently until desired consistency is reached.
In a large bowl, add avocado, lemon juice, garlic, remaining olive oil and salt and pepper. Mash with a fork until a creamy yet chunky consistency is reached. Serve the avocado sauce over the cooked zucchini.
