A friend turned me on to the Vegetti and zoodles. I’m kind of impressed with zucchini noodles. In the past, I have tried replacement pasta options. But my issue was just that, I was looking for a replacement for pasta. Nothing is going to replace pasta.
However, in it’s own right Spaghetti Squash and Zucchini Noodles (Zoodles) are great! Just don’t think you’re replacing something. Enjoy the noodles for their own characteristics, respectively.
This Avocado Cream Sauce is amazing. I was skeptical. I am no longer skeptical. I’m a fan.
Ingredients:
- 3 medium zucchini, peeled and “zoodled”
- 2 avocados
- 2 Tbsp lemon juice
- 2 garlic cloves
- 4-5 basil leaves (depending on preference)
- 1/3 cup + 1 Tbsp olive oil
- 1 chicken breast, cooked
- 4 slices of bacon, cooked
- Salt
- Pepper
Directions:
Peel and prepare the zucchini using your choice of spiralizer (I use the Vegetti).
Using a large food processor, combine the avocado, lemon juice, garlic, and basil. Process until blended about 2 minutes. While the processor is running, slowly stream the olive oil so it emulsifies. This should take another 2 minutes. (This makes enough to serve 4 people, but the noodles, chicken and bacon are for 2 servings. The sauce will not keep overnight, so you can adjust accordingly.)
In a large pan, add the tablespoon of olive oil and heat over medium heat. Add the zucchini noodles to the pan and saute for 4-5 minutes. Season with salt and pepper. (You don’t want the zoodles to lose the crunch, but they should be cooked.)
Plate in a shallow bowl. Zoodles topped with chicken, next dollop a generous amount of avocado cream sauce, and finish with bacon pieces.
Enjoy!
Bee
Recipe Source: Damn Delicious
Busy B Cooks 