Sautéed Zucchini and Spinach Spaghetti with Avocado Pesto

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Sautéed Zucchini and Spinach Spaghetti with Avocado Pesto


  • 1 large zucchini, sliced
  • 1 pound spinach spaghetti
  • 1/2 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 package fresh spinach, chop off stems
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, plus more for garnish
  • 1/2 teaspoon sea salt plus 1 tablespoon for cooking pasta
  • 1/2 teaspoon freshly ground pepper
  • Ingredients for Avocado Pesto
  • 1 ripe avocado
  • 2 tablespoon olive oil
  • 2 tablespoon coconut milk
  • 2 tablespoons fresh basil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper to taste


  1. Boil a large pot of water and add 1 tablespoon of sea salt. Follow package directions.

  2. To make your pesto. Add avocado, olive oil, coconut milk and basil in your food processor. Depending on the size of your avocado you may need to add more olive oil or coconut milk. Taste then add salt and pepper. Put in a bowl and set aside.

  3. In a large sauté pan over medium heat add olive oil. Add shallot then garlic for 30 seconds. Then add zucchini and let to sauté for 5 minutes.

  4. Add spinach let sauté for another couple of minutes then add in your tablespoon of basil and combine the vegetables together.

  5. When your pasta is done, drain. Note: If your sauté pan is big enough then add pasta to the vegetables. If not, put the pasta back in the large pot, add vegetables and toss with pesto.

  6. Plate your spaghetti dish and add fresh basil as a garnish.

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