Avocado Pesto Zucchini Noodles – a healthy and delicious low-carb dish you’ll forget about carbs.

The night before my proposal, I had my glasses on and my hair was dry, frizzy, and curly. My boyfriend looked at me and kindly requested me to get my hair done and look really nice tomorrow. I was partially offended. What did he mean “look really nice?” Excuse me!

It was at this time I suspected my boyfriend was going to do something special, and so I rolled my eyes and complied. I must admit though, I was really happy. I went ahead and booked a 5 pm blowout for the next day.

After work I got my blowout and headed to our favorite place in New York City where we have shared countless memories, our spot – La Lanterna di Vittorio.

As I opened the door to the restaurant, there he was sitting on a chair with a single red rose in his hand. He handed me the rose and grabbed my hand as he led me towards the garden room.

Everyone was looking at me because they knew what was about to take place. I nervously walked towards our table which was setup by the fountain with red rose petals all over.

I was so nervous. He was so nervous. I felt as though I was on a first date. We both could not stop smiling. I needed wine to take the edge off, and so I ordered a Rosé. He then started talking about the fountain and telling me to look at that thing over there in the fountain. For a second I thought my ring was floating around in the fountain and I’d have to search for it.

Instead he had me reach over for the dangling bottle, it was a Message in a Bottle. I opened the bottle and nervously tried to the get the message out of the bottle. I knew what was coming, and so I took my time and read the message slowly.

It was at that moment he got down on one knee and asked me to marry him. Of course, I said, “YES!” Everyone in the room clapped, and for a second I completely forgot there were people around.  It was that perfect New York moment! Those really are the best moments, aren’t they? After everyone settled down he said, “now aren’t you glad I asked you to get your hair done? You would have been so pissed.” So true!

We then proceeded to take lots of selfies and texted the good news to our family & friends who were in on it, a big thank you to all of them. After our moment we finally ordered our favorite dish at La Lanterna di Vittorio – Pesto Lasagna. It’s the only Pesto Lasagna in the US that transports me back to Italy.

In the hopes of reliving that night again, I didn’t make lasagna, instead I made Avocado Pesto Zucchini Noodles, or as many people now call them Pesto Zoodles!

This dish is light, yet creamy without all the added carbs. Go ahead and top this off with some grilled chicken or salmon and you’ve got yourself a high protein, low carb dish. Definitely a winner!

And a note to my fiancé, thank you for all the effort and weeks of planning that went into this proposal. You made me believe in love again. It was a very thoughtful proposal and you made me feel on top of the world! I’m so grateful we found our way back to one another. ♥   More on that story… another time. 🙂 Thank you for reading.

Avocado Pesto Zucchini Noodles (gluten-free, low carb, healthy, vegetarian)

5 from 1 vote

Author: Nisha @ honeywhatscooking

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cuisine Italian Inspired

Servings 2 -3 servings

Calories

Ingredients

  

1x2x3x

• <b>for Avocado Pesto</b>
• Avocado – 1
• Fresh Basil – 1.5 ounces, roughly 2 handfuls
• Garlic – 2 cloves
• Pine Nuts – 1/8 cup
• Extra Virgin Olive Oil – 1 tbsp
• Cold Water – 2 tbsp
• Lemon Juice – 1/2 a lemon
• Sea Salt – to taste, generous amount
• Black Pepper – to taste
• </br>
• <b>for Zucchini Noodles</b>
• Extra Virgin Olive Oil – 1.5 tbsp
• Crushed Red Pepper – 1/2 tsp
• Garlic – 2 cloves, chopped
• Cherry Tomatoes – 1 1/4 cup, sliced
• Spiralized Zucchini – 1, 16 ounce package (or make your own)
• Shredded Parmesan Cheese – 2-4 tbsp to taste

Instructions

 

• In a food processor, add all the ingredients for the Avocado Pesto... avoacdo, basil, garlic, pine nuts, extra virgin olive oil, water, lemon juice, sea salt and black pepper.
  
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• Process until well combined and creamy. Adjust flavors to your liking. Set aside.
  
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• Now for the Zucchini Noodles! Here are the noodles I used that I picked it up from Whole Foods for $5.
  
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• Chop the garlic and slice the cherry tomatoes.
  
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• Heat a pan on medium heat, once hot, add extra virgin olive oil.
  
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• Add crushed red pepper. Heat for 5-10 seconds.
  
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• Once it sizzles, add the garlic and cherry tomatoes. Cook for about 3-5 minutes or until the cherry tomatoes slightly brown.
  
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• Add the zucchini.
  
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• Using tongs, toss the zucchini until they soften. This process will take about 5-7 minutes.
  
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• This is what you should have. Cooked zoodles!
  
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• Now add 3/4's of the avocado pesto to the zoodles - you can add more if need be.
  
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• Coat the noodles well and top with parmesan if you like. This dish tastes best when served immediately.
  
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Notes

* for a dairy-free option - omit cheese.
** this dish doesn't taste amazing the next day, better to consume immediately to prevent avocado pesto oxidation.

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