Hello, summer! I know spring was just beginning the last time I posted, so you might have been wondering if I’d abandoned the blog. No need to fret, that is not the case, just have been very, very busy. Through it all though, MORE has been on my mind and you, my readers, have been, too. I’ve been trying out lots of new recipes, learning a bit more about my camera, and rediscovering the amazingness of fruits and veggies. All of which has culminated in this recipe, which you might want to eat every day this summer. It is light, refreshing and so healthy you could eat the whole thing and not feel guilty. You are going to love, love, love it!
Before I get to the recipe though, here are some highlights of what I’ve been up to the past couple months:
1. I finished my seventh year of teaching. Woo hoo! See ya later kiddos, this teacher is on summer vaca!
2. Took my first photography class. I’m still quite a novice, but I can now use words like aperture and shutter speed and sort of sound like I know what I’m talking about (sort of). I even learned how to take cool motion shots like this:
and how to get the blurry background look like this:
3. Celebrated my 29th birthday. Pretty excited for the last year of my twenties, but not sure if I’m going to be able to complete all the things I said I would do before turning 30. If I do it will be a busy year of changing careers, buying a condo, running a half marathon in under two hours, and lots and lots of traveling. What this year actually has in store is TBD.
4. Kept a secret for perhaps the first time in my life (it’s not easy for us Geminis!) and threw what I must admit was an epic surprise 30th birthday party for my fabulous sister-in-law, Caroline. Complete with a DIY photobooth!
5. Built homemade giant jenga with the help of my oh so crafty hubby. As you can see below, my friend Katie and I are ready to join a professional giant jenga league. We got mad skills.
6. Bought a julienne peeler for only $10 on Amazon, which has totally changed my life (hence this recipe!). Okay, I still love my carbs and I’m not going raw food crazy or even gluten-free anytime soon, but I’m discovering that fruits and veggies, well, they deserve way more credit than I had been giving them. This summer, I’m hoping to share lots of recipes that prove it, beginning with this one!
That about sums it up which means it’s time to make some Creamy Dreamy Avocado Zucchini Pasta, a product of my love affair with my julienne peeler. See, my sister-in-law has been trying to get me on board with gluten-free pasta for quite some time, but it always just seems meh to me. Subbing zucchini for pasta on the other hand is genius. It’s not pasta, it’s not even trying to taste like pasta. It’s just being its awesome veggie self and taking the shape and place of pasta. And OMG it is so good. I haven’t made pasta since my julienne peeler arrived in the mail! BTW, my husband gives zucchini pasta his omnivore-of-the-family seal of approval.
This recipe is inspired by Running to the Kitchen and the first time I made it, I didn’t have a julienne peeler, so I created the zucchini noodles using the largest holes on my cheese grater. It took some finangling and the noodles I produced weren’t as uniform as with the julienne peeler, but in a pinch, you can make this work. Also, here’s a link to learn how to use some other kitchen gadgets you may have around to make your zucchini noodles. (But seriously, the julienne peeler is worth it.)
If you are using a julienne peeler, I promise that you can make these lovely noodles in ten minutes or less. It’s pretty magical. And the rest of the recipe is just as easy. You blend the avocado, lemon juice, almond milk and basil to make the cream sauce and then top with pine nuts and sun-dried tomatoes. Boo ya! Best summer pasta dish EVER.
- 4 zucchinis
- 1 ripe avocado
- 1½ tbsp. fresh lemon juice
- 2 tbsp. almond milk
- ⅓ cup basil
- Salt & peper to taste
- ⅓ cup Sun-dried tomatoes
- ¼ cup pine nuts
- Use your julienne peeler (or other method) to create zucchini noodles. Check out this tutorial if you're still confused.
- Combine avocado, lemon juice, almond milk and basil in blender and blend until smooth.
- Pour cream sauce over the zucchini noodles and toss to coat.
- Top with sun-dried tomatoes and pine nuts. Serve and enjoy!
*You can peel the zucchini before making the noodles or just wash and leave the skin on. I like the way it looks with the green skin on some of the noodles.
*Not up for zucchini noodles, serve this sauce over a ½ lb. of pasta.