SAUTEED ZUCCHINI AND SPINACH SPAGHETTI WITH AVOCADO PESTO

Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto image

A delicious and fresh pasta!

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 46m

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon salt
1 (16 ounce) package spinach spaghetti pasta
1 ripe avocado - peeled, pitted, and chopped
2 tablespoons olive oil, or to taste
2 tablespoons coconut milk, or to taste
2 tablespoons fresh basil
sea salt and freshly ground black pepper to taste
1 tablespoon olive oil
½ shallot, finely chopped
2 cloves garlic, minced
1 large zucchini, sliced
1 (8 ounce) package fresh spinach, stems removed
2 tablespoons fresh basil, or more to taste
sea salt and freshly ground black pepper to taste

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 95.9 g, Fat 21.3 g, Fiber 17.7 g, Protein 19.3 g, SaturatedFat 4.2 g, Sodium 2003.7 mg, Sugar 5.3 g