Go Back
Zucchini Noodles with Avocado Basil Sauce, zucchini pasta dinner recipe easy 30 minute meal
Brittany Stage

Zucchini Noodles with Avocado Basil Sauce

Spiralized raw zucchini noodles get tossed with a smooth, garlicky avocado and fresh basil sauce and topped with cherry tomatoes and toasted pine nuts. This no-cook dinner is ready in under 15 minutes and is naturally gluten-free.
Print Recipe Pin Recipe
Prep Time 12 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini about 1 1/2 lbs total, spiralized into noodles
  • 1 large ripe avocado pitted and peeled
  • 1 cup fresh basil leaves packed
  • 2 cloves garlic peeled
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 3 tbsp olive oil
  • 3 tbsp water plus more to thin if needed
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 3/4 cup cherry tomatoes halved
  • 3 tbsp pine nuts lightly toasted in a dry pan
  • 1 pinch red pepper flakes optional, for heat

Equipment

  • spiralizer or julienne peeler
  • blender or food processor
  • large mixing bowl
  • measuring cups and spoons

Method
 

  1. Spiralize the zucchini using a spiralizer fitted with the spaghetti blade. If you do not have a spiralizer, a julienne peeler works well. Set the noodles in a large mixing bowl and blot them gently with a paper towel to remove any excess moisture on the surface.
  2. Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, for about 2 to 3 minutes until they are light golden and smell nutty. Watch them closely because they burn fast. Pour them onto a plate and set aside.
  3. Add the avocado, basil leaves, garlic cloves, lemon juice, olive oil, water, salt, and black pepper to a blender or food processor. Blend on high until completely smooth and creamy, about 30 to 45 seconds. If the sauce looks too thick, add another tablespoon of water and blend again. Taste and adjust salt and lemon to your liking.
  4. Pour the avocado basil sauce over the zucchini noodles in the bowl. Toss gently with tongs or two large spoons until every strand is coated. Work quickly because the zucchini will start releasing water as soon as it is dressed.
  5. Divide the noodles between two bowls immediately. Top each bowl with the halved cherry tomatoes, toasted pine nuts, and a pinch of red pepper flakes if you like a little heat. Serve right away.

Notes

Serve this dish immediately after tossing. Zucchini noodles release water quickly and the sauce will pool at the bottom of the bowl if the dish sits for more than 10 to 15 minutes.