Zucchini Pasta with Green Sauce

I find that Zucchini tends to feel soggy if you don't have them freshly-grilled, but as a replacement for pasta, it tasted delicious. Word of caution, use this as a side dish or salad because you will feel hungry soon after eating only this.


For the pasta, you'll need
1 large zucchini
1 red onion, chopped finely
2 cloves garlic
1 tsp oil
Pinch of chilli flakes
Seasoning
*You can also have it raw in which case you only need to season it

If you have a peeler that lets you peel the vegetable in strips then great, or use a regular peeler to get ribbons. You can use the ribbons as it is or manually cut them into thin strips to resemble pasta. I prefer to use the skin of the zucchini as well. It's healthy so don't throw it away. Peel it till the seedy core. If you want to use the core, then chop it up and add it to the mix.

In a pan, heat the oil, add the onion, garlic, and chilli flakes and cook till onions start to brown. Next, add the zucchini and season it. You don't need to cook it much - just a minute to get some flavour into it.

For the Green Sauce:
1/2 cup blanched and pureed spinach leaves
1 avocado, mashed
1/2 tbsp lemon juice
Seasoning
Tortilla chips for crunch (optional)
*you could also add some pesto and/or cheese

Keep the spinach and avocado at room temperature and mix them together with the seasoning. Then add it to the pasta.

It is advisable not to heat the avocado but you could heat up the spinach with the pasta above then mix in the avocado after you take it off the heat. Or you could have it as a salad with all items at room temperature.

Add the cheese if using, and crush some chips on top before serving.

This serves 2 as a salad, and just 1 as a light meal.