Sauteed Zucchini and Spinach Spaghetti with Avocado Pesto

Tender spinach spaghetti weaves through sauteed zucchini and spinach and creamy avocado-basil pesto in this gorgeous garden-green main dish.

• Preparation Time: 20 mins
• Cooking Time: 26 mins
• Total Time: 46 mins
• Calories: 641 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large zucchini, sliced
• sea salt and freshly ground black pepper to taste
• ½ shallot, finely chopped
• 2 tablespoons olive oil, or to taste
• 1 (16 ounce) package spinach spaghetti pasta
• 1 ripe avocado - peeled, pitted, and chopped
• 2 tablespoons coconut milk, or to taste
• 2 tablespoons fresh basil
• 1 (8 ounce) package fresh spinach, stems removed
• 2 tablespoons fresh basil, or more to taste

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.