A delicious and fresh pasta!

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Recipe Summary

prep:
20 mins
cook:
26 mins
total:
46 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Avocado Pesto:
Vegetable Mixture:

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

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  • Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.

Cook's Note:

Depending on the size of your avocado you may need to add more olive oil or coconut milk.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt for boiling pasta. The actual amount of salt consumed will vary.

Nutrition Facts

641 calories; protein 19.3g; carbohydrates 95.9g; fat 21.3g; sodium 2003.7mg. Full Nutrition
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