I love pasta, you love pasta, everyone loves pasta!!! But the truth of the matter is that pasta doesn’t always love us back. It leaves us feeling sluggish and heavy and fills us up with yummy, yet calorific carbs. But you need not worry as I got your back with this recipe. In addition to that, it comes with a super “good for you” pesto that you could literally spread on toast… yes it’s that good!!! So if you want a nice, healthy dinner and also make everyone jealous of your lunch the next day, this is your bag!
Ingredients for 4 portions:
1 pan fried chicken breast
4 large courgettes (zucchinis)
2 vines of cherry tomatoes
1 large ripe avocado
65g of ricotta cheese
1 bunch of fresh basil
50 g of toasted pine nuts
30g shaved parmesan cheese
3 Portobello mushrooms peeled and sliced
½ handful of crumbled feta cheese
Salt to season
Dash of olive oil
Step 1. Make THE ZUCCHINI PASTA: Wash your courgettes and cut off the ends. Then, with a wide potato peeler start shaving the courgette with a straight motion.
Shave the courgettes until you are left with a long square core that holds all the watery seeds.Now take the shavings and start cutting them lengthwise to shape your noodles.
Step 2. Make THE AVOCADO PESTO: Peel and de-stone the avocado and pick the basil leaves off the stalks. In a food processor blitz half of the pine nuts, the ricotta cheese, basil leaves and avocado until it turns into a paste.
Now, in a large frying pan, or sauce pan whatever you want to use (I used a paella dish as it was the biggest thing I had), heat 1 Tsp of olive oil, and cook your peeled and chopped Portobello mushrooms on high heat for 5 minutes along with your zucchini pasta.
Turn off the heat, add the creamy avocado pesto, feta cheese and mix well. When you are ready to serve shave some parmesan on top, sprinkle the pine nuts and add the sliced chicken breast and roasted vine tomatoes. Enjoy!
If you enjoyed this recipe share the love below!