Zucchini spaghetti with avocado pesto

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

We are already on the verge of entering spring. After a few months of bundling up, the time has come to start taking off the outer layers that, with the arrival of warmer weather, are gradually left behind. That's why, and because we're lucky to have all kinds of vegetables and greens available almost year-round, I've decided to tackle those excesses from recent months and bring to my table healthier, lower-calorie dishes.

What better way to carry out my goals than by replacing wheat pasta with these zucchini spaghetti? Undoubtedly a light, healthy, fun option, gluten-free and rich in vitamins and minerals. Also with the Spirelli cutter it's super easy to create original vegetable dishes and salads in minutes with no effort; even kids who are the most reluctant to eat vegetables will enjoy this new and original way of eating.

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

You should know one thing: although the Spirelli spiralizer is already a very practical and quick-to-use tool, now you can also opt for the Spirelli XL cutter, which is the classic Spirelli but comes presented in a special edition that's really cool (bigger and in a beautiful box!). If you're thinking of a surprising and useful gift for Father's Day or Mother's Day, without a doubt it's the perfect gift the whole family will enjoy.

Let's get the recipe!

Ingredients (4 people)

• 2 medium zucchinis
• 1 bunch fresh basil
• 2 ripe avocados
• 50gr pine nuts
• 2 garlic cloves
• Juice of one lime
• 100ml of Trilloliva extra virgin olive oil
• Salt
• Pepper
• Parmesan cheese

Preparation

First we prepare the avocado pesto:

1. Wash the basil and dry it.
2. Cut the avocados in half lengthwise, remove the pit and scoop out the flesh with a spoon.
3. Put the avocados, basil, pine nuts, garlic cloves, lime juice and oil in a mortar or food processor and blend until you reach the desired texture.
4. Season the pesto with pepper and salt.

Prepare the zucchini spaghetti:

1. Cut the zucchinis with the Spirelli cutter into spaghetti shapes.
2. In a skillet add a teaspoon of oil and when it starts to smoke, sauté the zucchinis for one minute. Do not add salt so they don't release water.
3. Serve immediately with the avocado pesto on top and shaved or grated Parmesan with the Microplane.

Gefu Spirelli spiralizer and Skillet Le Creuset cast iron pan

Notes:

• I recommend using a cast iron skillet. It will get very hot quickly and evaporate any water the zucchini might release. In my case I used the Skillet Le Creuset skillet.
• If you like crunchy textures in vegetables, I encourage you to try the zucchini spaghetti raw. Besides the pleasure of eating them, you'll get an extra boost of vitamins; if you prefer to sauté them, I recommend doing so at high heat, without salt and only for a couple of minutes, to prevent the zucchinis from releasing too much water and losing that pleasant crunch.

Skillet Le Creuset cast iron pan and Gefu Spirelli spiralizer