If you’re tired of the same old veggie pasta recipes, this new recipe is a delicious way to mix things up.
It tops zoodles, or spiralized zucchini noodles, with a creamy sauce featuring basil, cucumber, garlic, and avocado.
It’s super alkaline, vegan, keto-friendly, and full of healthy fats and nutrients. Plus, it’s really tasty.
This recipe uses 2 of the tools I’ll share on Thursday in my blog post: My 9 Favorite Products to Get Fit and Detox! Be sure to watch for it.
This might become a part of your regular recipe rotation soon!
So give it a try and let me know what you think over on Facebook.
ZUCCHINI PASTA WITH BASIL AVOCADO SAUCE
Ingredients [Serves 2]
- 2 large zucchinis (1 per person)
- 1/2 cup of grape, cherry, or mini heirloom tomatoes, halved
- Arugula, large handful
- Sprouts, large handful (i.e. alfalfa or pea)
- 1 tsp. lemon zest
- Optional: jalapeno, finely diced and seeds removed
Basil Avocado Sauce Ingredients
- 1 medium Hass avocado
- 1 cucumber, peeled and thickly sliced
- 5 basil leaves
- 1 lemon, freshly juiced
- 2 garlic cloves
- 1/4 tsp. black pepper
- Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
Spiralize your zucchini into noodles or use a vegetable peeler. Add along with remaining ingredients to a mixing bowl.
Place all sauce ingredients into a blender and blend until you obtain a creamy consistency. Add sea salt as desired.
Add basil avocado sauce to the mixing bowl with zucchini pasta and toss. Serve and enjoy!
For more on which foods to avoid and which to eat more of (like the ingredients in delicious veggie noodle bowls), get your copy of The Ultimate Alkaline/Acid Food Guide : now for easy, clear information about hundreds of foods!
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