LOW CARB AVOCADO SPAGHETTI


INGREDIENTS
  • ¼ cup chopped cilantro
  • 1 avocado, peeled and pitted
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove
  • 2 pounds (about 4 small) zucchini, spiralized
DIRECTIONS
  1. To make the sauce, combine in a food processor the cilantro, avocado, 1 tablespoon of the olive oil, lemon juice, salt and pepper, then process until smooth.
  2. To make the zucchini noodles, heat the remaining teaspoon of olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the spiralized zucchini, toss to heat through and coat with the oil.
  3. Remove the pan from the heat and pour the sauce mixture over the noodles. Toss to coat well and serve immediately.

Recipe source: cooktopcove

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