Hi and Happy Hump-Day!
I love pasta. Always have and always will. I even make my own! But sometimes I want to skip the carbs and also the sometimes, I have to admit,  stuffed and bloated feeling after eating pasta. This recipe I would love to share is easily done, fast and you feel light and full of energy after eating it. I made this recipe in the summer a lot! As a kid, I never really liked zucchini that much but my tastebuds changed and I actually have a zucchini dish mostly once a week. I love the high water content which makes it a great beauty food and has the antioxidants A and D which works great for healthy hair and skin. I read once that zucchini might reduce heat in the body. I never really felt it but hey – sounds good no? 🙂  The most important thing for me is an easy digestion.
The only item you really need to slice your zucchinis into pasta is a Julienne Peeler. I use this one. I particularly love it because you can slice thin noodles with it on one side and peel or make fettuccine type pasta on the other. One more good thing about this recipe is that it is so quickly done. Talking about fast-food you guys. This is actually faster done that any burger or fries!
I eat this dish sometimes raw (ha!) or I heat some coconut oil in a pan and sauté the sliced zucchinis for a minute or two over medium heat.  Then the zucchinis have a nice flavor and are not all cold. They will shrink a bit due to all the water in them but the coconut flavor is awesome! You can also store the sliced zucchinis – so buy a bunch, slice them and put them in an airtight container in the fridge for a couple of days. Sometimes I do use them in soups, mix them with other veggies in a salad etc. Just a plethora of possibilities.
Here is the recipe for you.
Daniela Henry
Serving Size: 2
15 minPrep Time
2 minCook Time
17 minTotal Time
Save RecipeIngredients
- 3 large zucchini
- 1 ripe large avocado
- 1 lemon, juiced
- 1 Tbsp. tahini
- some basil leaves
- 1 tablespoon salt
- 1-2 cups cherry tomatoes, sliced in half
- 10 basil leaves, sliced thin
Instructions
- Slice the zucchini to make noodles with a Julienne Peeler
- Combine the avocado, lemon juice, tahini, some basil leaves and salt in a blender until creamy (In case it is too thick add some water by the tablespoon and mix again) You might want to add more lemon juice to taste.
- Toss the noodles with 1/2 of the cream sauce until well combined.
- Add the tomatoes and basil and toss again.
- Serve in two pasta bowls
- Season with a little more salt as needed.
- Extra cream sauce will keep in an airtight container in the fridge for 2 days.
Notes
What is tahini sauce? Tahini sauce is a sauce made from a thick sesame seed paste called tahini. It typically also includes garlic, salt, olive oil and lemon juice, and some recipes may also include parsley or water.
Very simple and delicious. You can use the avocado cream as a bread spread as well.
Enjoy!
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