How to Make Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto - A Step-by-Step Guide

Are you looking for a simple and flavorful pasta dish that's chock full of healthy ingredients? Look no further than this recipe for Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto. This dish is not only delicious and satisfying, but it's also a great way to incorporate more veggies into your diet. The combination of sauteed zucchini and spinach with creamy avocado pesto creates a wholesome and nourishing meal that the whole family will love.

Zucchini and spinach are two nut...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 26 mins
  • Total Time: 46 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    641 cal.

    • Total Fat: 21g
    • Saturated Fat: 4g
    • Sodium: 2004mg
    • Total Carbohydrate: 96g
    • Dietary Fiber: 18g
    • Total Sugars: 5g
    • Protein: 19g
    • Vitamin C: 36mg
    • Calcium: 153mg
    • Iron: 7mg
    • Potassium: 1252mg