This next recipe is one my BFF made me for dinner. She is not anywhere near a chef and she wanted to surprise me and make me a healthy meal that was vegan. I am so proud of her and thankful she made it for me. It has become a staple in my kitchen.
Make your zucchini noodles (with a hand veggie noodle maker or spiralize machine). I have been seeing spiralize veggies popping up in grocery stores or boil your choice of gluten free pasta.
Add noodles to the plates and scoop as much sauce needed. Drizzle with more olive oil on top, black pepper and place a few fresh pieces of basil on top.
Make pesto- add avocado, basil, garlic, oil, salt, 2 teaspoon lemon and blend. You may have to scrap down the sides to get it off the edges. Taste it and add more lemon if you like. Also add a bit of water to thin out sauce if it’s too thick. About 1 tablespoon at a time.
Sauté zucchini noodles in oil for about 5 min. Keep it al dente and not mushy or drain your pasta
Add noodles to the plates and scoop as much sauce needed. Drizzle with more olive oil on top, black pepper and place a few fresh pieces of basil on top.
Recipe Notes
Could add protein to the top such as a piece of fish, chicken, or poached egg.