One of my favourite kitchen gadgets is my spiralizer.  It’s a great way to get veggies into the diet. Colour, taste, texture. In our house – on a low carb diet – it gives us an opportunity to incorporate pasta and noodles into our dishes without including, well, pasta and noodles.

I won’t insult all the pasta eaters by saying this totally replaces the flavour of your creamy cabonaras and spaghetti bolognese – it’s a totally different flavour.  But the flavour is just as good. And there is none of that heavy, over-full feeling when you are done on that second helping!


Zucchini is one of the easiest vegetables to spiralize so here is my Garlic and Avocado Pesto Zoodle recipe – inspired by the flavours of Italy.

Garlic Avocado Pesto Zoodles


  • 1 tbsp. pine nuts
  • 1 tbsp. cashew nuts
  • 2 tbsp. grated Pecorino Cheese (Use grated macadamia nuts if dairy free)
  • ½ cup packed fresh basil leaves
  • 2 tbsp. olive oil
  • 1 small ripe avocado
  • 4 cloves garlic, minced
  • 1 lemon juice
  • Salt and pepper to taste
  • 2 cups zucchini, spiral


  1. In a food processor grind pine nuts and cashew nuts to fine powder.
  2. Add cheese, basil leaves, olive oil, ripe avocado, garlic, lemon juice, salt and pepper to taste and process until you have a smooth mixture.
  3. Arrange zucchini pasta on 2 plates and top evenly with the avocado pesto mixture.
  4. Serve and enjoy.

zucchini pesto pasta 1

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