Chilly Breeze Keto Pasta (Printable)
Zucchini noodles tossed in a creamy avocado sauce with fresh herbs and a hint of spice.
# List of ingredients:
→ Vegetables
01 - 2 medium zucchini, spiralized
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup red onion, thinly sliced
04 - 1/4 cup fresh basil leaves, torn
→ Sauce
05 - 1 ripe avocado, peeled and pitted
06 - 2 tbsp extra-virgin olive oil
07 - 2 tbsp lemon juice, freshly squeezed
08 - 1 clove garlic, minced
09 - 1/2 tsp red chili flakes
10 - 2 tbsp water
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp grated Parmesan cheese, optional
13 - 1 tbsp toasted pine nuts, optional
# Steps:
01 - Spiralize the zucchini into noodle shapes and set aside.
02 - In a blender or food processor, combine avocado, olive oil, lemon juice, garlic, chili flakes, water, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as desired.
03 - Heat a large nonstick skillet over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until slightly softened. Do not overcook.
04 - Remove skillet from heat. Toss zucchini noodles with the avocado sauce until well coated.
05 - Gently fold in cherry tomatoes, red onion, and basil.
06 - Divide into bowls and garnish with Parmesan cheese and pine nuts if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in under 5 minutes and tastes like something from a restaurant
- Everything gets done in one pan so cleanup is basically non existent
02 -
- Zucchini releases a ton of water when cooked, so do not skip the step of letting them drain on paper towels first
- The sauce thickens up as it sits, so add a splash more water if you need to loosen it before serving
03 -
- Room temperature avocado blends smoother than cold from the fridge
- A high speed blender makes a difference if you want that restaurant quality creaminess