Zucchini Pasta with Avocado Pesto
Zucchini pasta with avocado pesto - Low-carb dinner with vitamin kick. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Avocado is low in carbohydrates but contains healthy unsaturated fatty acids that strengthen our blood vessels and have a positive effect on blood fat levels.
If you like, you can replace all or part of the zucchini pasta with normal pasta.
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 9 g |
Preparation steps
For the pesto avocado, cut the avocado in half, remove the pit, lift the flesh out of the skin, cut it into small pieces and put it into a tall cup. Wash the basil, shake dry, and put half aside. Clean and wash the tomatoes, cut them into fine cubes, and put half aside.
Finely puree the avocado with basil, lemon juice, and 3 Tbsp. water with a hand blender. Mix in diced tomatoes. Season to taste with salt, pepper, and chile flakes. Crumble feta.
Clean and wash the zucchini and cut them into noodles with a spiral slicer. Blot dry to remove any excess moisture. Heat oil in a pan. Saute zucchini noodles in it at medium heat for 5 minutes, stirring occasionally. Season with salt and pepper.
Drizzle zucchini noodles with avocado pesto, add remaining diced tomatoes and feta, and sprinkle with remaining basil leaves.
