One of my favorite healthy lunches is Zucchini and Carrot Noodles with Avocado Sauce. It’s got the satisfaction of a bowl of noodles with the nutrition of lots of veggies.
Ever since I discovered vegetable noodles my life has never been the same!
Do you know what I’m talking about? Basically cutting veggies into noodle shape! It’s amazing!!!!!! Have you ever tried it!? I’m kind of obsessed. So much so that anytime I need to chop up a veggie, I do it this way. I’m might even having a noodling problem…
Oh well there are worse things 😉
A few years ago now, these [amazon text=vegetable spiralizers&asin=B00GRIR87M] came out. Crazy looking kitchen tools that cut spaghetti-like strands out of just about any veggie. Then you can quick sauté the noodles and enjoy them like you would pasta! Um spaghetti without all the carbs!? SIGN ME UP!
Now I don’t have this fancy tool (yet). I keep asking for one as a present… but still haven’t gotten one hint hint. Honestly though I don’t know why I don’t just buy one for myself. They aren’t really expensive or anything. I don’t know. I’m just weird…oh well I’ll just keep waiting.
But what I do have is an awesome julienne peeler which kind of does the same thing. Take a zucchini and BAM you have ZOODLES. How about a carrot… peel…peel…peel and BOOM here are some carrot noodles or COODLES? (that sounds weird)
Making veggie noodles is so much fun, that it’s totally dorky. And the best part is they take less time to make than regular pasta. I sauté mine for about 3-5 minutes depending on the veggie. Then top with a favorite sauce.
Sometimes tomato sauce, other times olive oil and parmesan, or perhaps pesto. Today I’m craving some avocados so that’s what’s up.
This is a super easy healthy delicious lunch for busy days.
You simply…
- Noodle or julienne a zucchini and a carrot
- Saute veggie noodles with olive oil, garlic and a handful of chickpeas for protein
- Food process ½ an avocado with lemon juice, olive oil and salt/pepper.
- Toss veggie noodles and avocado sauce up in a bowl.
- Top with a little parmesan and parsley. DEVOUR 😋
I’m telling you, once you start making veggie noodles… your life will change too.
Yields 1 healthy portion, perfect for lunch or dinner!
Ingredients
- 1 zucchini
- 1 carrot, peeled
- 1 small garlic clove, minced
- 1/3 cup chickpeas
- 1/2 avocado, peeled and pitted
- 1/2 lemon, juiced
- 2 tablespoons of parsley
- Olive oil
- Salt and pepper
- Garnish optional: parmesan cheese and extra parsley
Instructions
- Start by spiralizing or cutting the zucchini and carrot into julienne strips. When your julienne the zucchini try to stop once you hit the seeds. The part of the zucchini tends to be mushy.
- In a large sauté pan over medium heat, warm the olive oil, chickpeas and add garlic.
- Cook for a minute then add the zucchini and carrot noodles. Cook stirring frequently, until softened, 3 to 5 minutes, then remove pan from heat and set aside to cool.
- For the avocado sauce: Add avocado, parsley, lemon juice, ½ tablespoon olive oil, salt, and pepper. Blend until mixture is creamy. Add 1 teaspoon or 2 of water if needed to reach creamy consistency.
- Pour sauce on veggie noodles. Toss and serve. Garnish with parmesan and more parsely. Enjoy warm or at room temp!
Notes
You can use a spirilizer tool or a julienne peeler like I used. Both work great! This is a meal you should eat right away. Do not make it ahead of time as the zucchini noodles will likely get soggy. Enjoy it freshly made.
Originally posted 2017-04-24 06:00:16.
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