ZUCCHINI NOODLES WITH AVOCADO PESTO & PRAWNS RECIPE
Looking to replace heavy carbs for something a bit lighter in your meals?
Zucchini Noodles with Avocado Pesto & Prawns Recipe
Ingredients (Serves 4)
· 6 medium zucchinis
· 1-pound raw prawns (about 20)
· 1 ripe avocado
· 1 cup fresh basil leaves
· ¼ cup unsalted shelled pistachios
· ¼ tsp ground pepper
· ¼ cup + 2 tbs extra-virgin olive oil
· 3 cloves garlic
· ¾ tsp salt
· 2 tbs lemon juice
Cooking
1. Peel and devein all prawns. Leave tails on if desired.
2. Slice zucchini lengthwise into long, thin strips. (Use a spiral vegetable slicer or a vegetable peeler)
3. Place the zucchini noodles in a colander and toss with 1/2 tsp salt.
4. Drain for 20 minutes and squeeze to remove excess water.
5. In a food processor add: avocado, basil, pistachios, lemon juice, pepper & the remaining salt.
6. Blend until fine, and add 1/4 cup oil until smooth.
7. Heat 1 tablespoon oil in a large pan on medium-high heat.
8. Add garlic and prawns. Stir occasionally for 3-4 minutes, or until the almost cooked through. Transfer to a bowl.
9. Add remaining oil to the pan and toss in the drained zucchini noodles.
10. Transfer to the bowl when hot, and gently fold in the pesto.
Nutrition Per Serving
Calories |
446 |
Total fat |
33.2 g |
Saturated fat |
4.7 g |
Cholesterol |
159 mg |
Sodium |
713 mg |
Potassium |
1271 mg |
Carbohydrates |
15.8 g |
Fiber |
6.6 g |
Sugar |
7g |
Protein |
25.9 g |
Vitamin A iu |
1144 IU |
Vitamin c |
55 mg |
Folate |
112 mcg |
Calcium |
141 mg |
Iron |
2 mg |
Magnesium |
110 mg |
Image and recipe sourced from eatingwell.com