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10Ingredients
20Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 zucchini (medium-large)
- 1 garlic clove (small)
- 1 handful fresh basil leaves
- 1 Tbsp. pine nuts (or blanched almonds)
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 2 avocados (medium ripe, pitted)
- 1/4 tsp. fine grain sea salt
- ground black pepper (to taste)
- 1 cup cherry tomatoes (halved)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium180mg8% |
Potassium1390mg40% |
Protein6g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber11g44% |
Sugars11g |
Vitamin A25% |
Vitamin C120% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Sanders 3 years ago
Nice flavor. I also grilled a chicken breast and added it. I also blistered my tomatoes inhot pan for a few minutes rather than raw halved tomatoes to take it up a notch...
Adriana Rivadeneira 6 years ago
A bit bland but I sautéed some mushrooms and added them for protein and taste
Minda C. 8 years ago
Did not work for me. I love avocado, I love zoodles, and I love pesto so I immediately thought I would love this dish. But the avocado on soft slippery zoodles was just toooooooo oozy-creamy in my palate. I tried to add more pesto to cut in more flavor, if not more texture to the dish, but it did not help me who prefer lots of texture in my food. I may try the avocado pesto on crunchier veggie noodles and top my zoodles with chunkier veggie sauces.