Zucchini spaghetti with avocado pesto

You'll have this recipe for sautéed zucchini spaghetti (not pasta with zucchini!) ready in just a few minutes! It is a perfect proposal for day to day. Carmen ( Yerbabuena en la Cocina ) accompanies them with a pesto sauce that suits them wonderfully. To enjoy!

We are already on the eve of entering spring. After a few months in which we have been well covered, the moment of truth arrives and we begin to take off our warm clothes that little by little and with the arrival of good weather are left over. It is for this reason, and because we are lucky to have all kinds of vegetables within our reach practically all year round, which is why I have decided to stand up to those excesses of recent months and bring healthier and less caloric dishes to my table. .

What better way to accomplish my goals than by substituting wheat pasta for these zucchini spaghetti ? Undoubtedly a light, healthy, fun option, suitable for coeliacs and rich in vitamins and minerals. In addition, with the Spirelli cutter it is super easy to create original vegetable dishes and salads in a few minutes without the slightest effort, even children who are the most reluctant to eat vegetables will enjoy this new and original way of eating.

Emile Henry mortar , Zester Microplane grater and Skillet Le Creuset iron skillets

You should know one thing: although the Spirelli spirilizer is in itself a very practical and quick tool to use , now you can also opt for the Spirelli XL cutter , which is the usual Spirelli but it comes presented in a very cool special edition (bigger and in a beautiful box!). If you are thinking of a surprising and useful gift for Father's or Mother's Day, it is undoubtedly the perfect gift that the whole family will enjoy.

Let's go for the recipe!

Ingredients (4 people)

• 2 medium zucchini
• 1 bunch of fresh basil
• 2 ripe avocados
• 50g of pine nuts
• 2 garlic cloves
• The juice of a lime
• 100ml Trilloliva virgin olive oil
• Salt
• Pepper
• Parmesan

Preparation

First we prepare the avocado pesto:

1. Wash the basil and dry it.
2. Cut the avocados in half lengthwise, remove the bone and with the help of a spoon extract the pulp.
3. Place the avocados, basil, pine nuts, garlic cloves, lime juice, and oil in a mortar or food processor and blend until desired texture is achieved.
4. Season the pesto with pepper and salt.

1. Cut the zucchini with the Spirelli cutter in the shape of spaghetti.
2. In a frying pan , add a teaspoon of oil and when it starts to smoke, sauté the zucchini for a minute. We do not add salt so that it does not release water.
3. We serve immediately with the avocado pesto on top and Parmesan cheese in flakes or grated with Microplane .

Gefu Spirelli spirilizer and Skillet Le Creuset cast iron skillet

Grades:

• I recommend using acast iron skillet . It will get very hot quickly and will evaporate any water that the zucchini may release. In my case I have used the Skillet Le Creuset frying pan .
• If you are one of those who like crunchy textures in vegetables, I encourage you to try the zucchini spaghetti raw. With this, in addition to the pleasure of tasting them, you will get an extra supply of vitamins; If, on the other hand, you prefer to sauté them, I recommend that you do so over high heat, without salt, and only for a couple of minutes, to prevent the zucchini from releasing too much water and losing that pleasant crunch .

Skillet Le Creuset cast iron skillet and Gefu Spirelli spirilizer