I’ve made my share of spaghetti squash dishes in place of pasta which is so easy, but I had yet to do anything with zucchini since I didn’t have a spiralizer and was honestly too lazy to julienne zucchini noodles by hand. When I saw this recipe on Pinterest I decided it was time to invest in a veggie spiralizer and I am so glad I did! I bought this GEFU Spiralizer on Amazon and it is super easy to use and makes beautiful zucchini spirals. I definitely recommend it! I also recommend this creamy, raw, paleo dish to go with an Italian Summer meal. It went wonderfully with my Paleo Shrimp Scampi.
Creamy Basil Zucchini Pasta (Courtesy of Running to the Kitchen) (Difficulty-Intermediate; Serves 4)
- 4 small zucchini, ends trimmed and spiralized with a julienne peeler or spiralizer
- 1 avocado
- ½ an organic cucumber, chopped
- juice of ½ a lemon
- 1 clove garlic
- 2 tablespoons almond or coconut milk
- about 8 leaves of organic basil
- salt & pepper to taste
- halved cherry tomatoes for garnish
Place zucchini spirals in a large bowl. In a mini food processor, combine the remaining ingredients and process until smooth. Toss the zucchini with the avocado sauce until fully coated. Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to taste.