Zucchini spaghetti with avocado pesto

This recipe for sautéed zucchini spaghetti (not pasta with zucchini!) will be ready in just a few minutes! It's a perfect option for everyday. Carmen ( Yerbabuena en la Cocina ) serves them with a pesto sauce that is wonderful for them. Enjoy!

We are already on the eve of entering spring. After a few months in which we have been well covered up, the moment of truth has arrived and we begin to take off the warm clothes that little by little and with the arrival of good weather are becoming redundant. That is why, and because we are lucky to have all kinds of vegetables and greens at our disposal practically all year round, I have decided to face up to those excesses of the last few months and bring healthier and less caloric dishes to my table.

What better way to achieve my goals than by replacing wheat pasta with these zucchini spaghetti ? Without a doubt, a light, healthy, fun option, suitable for celiacs and rich in vitamins and minerals. In addition, with the Spirelli cutter it is super easy to create original vegetable dishes and salads in just 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 and Pestle , Microplane Zester Grater and Le Creuset Skillet Cast Iron Skillets

You should know one thing: although the Spirelli spiralizer is in itself a very practical and quick-to-use utensil , you can now also opt for the Spirelli XL cutter , This is the same Spirelli as always, but it comes in a special edition that is really cool (bigger and in a beautiful box!). If you are thinking of a surprising and useful gift for Father's or Mother's Day, this is without a doubt 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
• 50gr of pine nuts
• 2 cloves of garlic
• The juice of a lime
• 100ml of Trilloliva virgin olive oil
• Salt
• Pepper
• Parmesan cheese

Preparation

First we prepare the avocado pesto:

1. We wash the basil and dry it.
2. We cut the avocados in half lengthwise, remove the stone and, using 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 you get the desired texture.
4. We season the pesto with pepper and salt.

1. We 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 courgettes for a minute. Do not add salt so that it does not release water.
3. Serve immediately with avocado pesto on top and Parmesan cheese in shavings or grated with Microplane .

Gefu Spirelli Spiralizer and Le Creuset Skillet Cast Iron Pan

Grades:

• I recommend using a cast iron pan . It will heat up quickly and evaporate any water that the zucchini may release. In my case, I used theLe Creuset Skillet .
• If you like crunchy textures in vegetables, I encourage you to try eating raw zucchini spaghetti . In addition to the pleasure of eating them, you will get an extra dose of vitamins. If, on the other hand, you prefer to sauté them, I recommend that you do so over high heat, without salt and for just a couple of minutes, to prevent the zucchini from releasing too much water and losing that pleasant crunch .

Le Creuset Skillet Cast Iron Skillet and Spirelli Spiralizer by Gefu