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ZUCCHINI PASTA WITH
AVOCADO CREAM SAUCE
#1 version is cold
#2 version is hot
#1 version
COLD
#1 version, COLD

INGREDIENTS:
Sometimes you can find zucchini veggie bowls in
grocery store already spiraled out. If not, then
you'll need a
spiraler.
4 small (or 2 large) zucchini, ends trimmed and
spiralized with a julienne peeler
1 avocado
1/2 cucumber, chopped
juice of 1/2 a lemon
1 clove garlic
2 tablespoons almond or coconut milk
8 leaves of basil
salt & pepper
halved cherry tomatoes & basil leaves for garnish

DIRECTIONS:
Place zucchini spirals in a large bowl.
In a food processor, combine the remaining
ingredients and process until smooth.
Toss the zucchini with the avocado sauce until
fully coated.
Garnish with cherry tomatoes and basil leaves,
season with more salt & pepper to taste.

#2 version, HOT

INGREDIENTS:
4 small (or 2 large) zucchini, ends trimmed and
spiralized with a julienne peeler
4 ounces or more prepared guacamole
1/2 a cucumber, chopped
2 tablespoons lemon juice
1 clove garlic
1/2 cup or more heavy cream
8 leaves basil, optional
salt & pepper
halved cherry tomatoes & basil leaves for garnish
handful grated parmesan cheese

DIRECTIONS:
Place zucchini spirals in a large pot of boiling
water, boil till very soft, drain.
In a food processor, combine the remaining
ingredients (except cheese) and process until
smooth.
Toss the still HOT zucchini with the avocado sauce
until fully coated, top with cheese.
Garnish with cherry tomatoes and basil leaves,
season with more salt & pepper to taste.
#2 version
HOT