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Keto Zucchini Noodles & Spinach

by

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main Course, Lunch
Cuisine: American, Keto, Low-Carb
Difficulty: Easy
Servings: 2 (as a main) or 4 (as a side)

Ingredients

For the Creamy Avocado Pesto:

  • 1 large ripe avocado, halved and pitted

  • 2 cups fresh basil leaves, tightly packed

  • 2 cloves garlic

  • ¼ cup extra virgin olive oil

  • ¼ cup pine nuts (or walnuts/almonds for a budget-friendly option)

  • 2 tablespoons fresh lemon juice (from about ½ a lemon)

  • ¼ teaspoon red pepper flakes (optional, for heat)

  • Salt and freshly ground black pepper, to taste

  • 2-4 tablespoons water, to thin

For the Noodles:

  • 3 medium zucchini (about 600g / 1.3 lbs), ends trimmed

  • 5 oz (about 140g) fresh baby spinach

  • 1 tablespoon avocado oil or olive oil

  • Salt and freshly ground black pepper, to taste

For Garnish (Optional):

  • Toasted pine nuts or slivered almonds

  • Fresh basil leaves

  • Grated Parmesan cheese or vegan parmesan (omit for strict dairy-free/Whole30)

Instructions

  1. Make the Pesto: To the bowl of a food processor or high-speed blender, add the avocado flesh, fresh basil, garlic cloves, pine nuts, lemon juice, and red pepper flakes (if using). Season with a pinch of salt and pepper.

  2. Blend: Pulse the mixture a few times to chop everything. Then, with the motor running, slowly drizzle in the olive oil until the sauce is mostly smooth. Stop to scrape down the sides as needed.

  3. Adjust Consistency: With the processor running, add water one tablespoon at a time until the pesto reaches your desired consistency. It should be thick enough to coat the back of a spoon but thin enough to easily toss with the noodles. Taste and adjust seasoning with more salt, pepper, or lemon juice. Set aside.

  4. Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchini into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a regular vegetable peeler to create long, thin ribbons. Place the zoodles on a clean kitchen towel or a few layers of paper towel. Sprinkle lightly with salt and let them sit for 5-10 minutes. This helps draw out excess moisture. After resting, gently pat them dry with the towel.

  5. Sauté the Zoodles and Spinach: Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the zucchini noodles. Cook, tossing frequently with tongs, for just 1-2 minutes. You want them to be heated through and slightly tender but still have a bit of a crunch (al dente). Overcooking will make them watery.

  6. Wilt the Spinach: Add the fresh spinach to the skillet. Continue to toss everything together with the tongs for another 1-2 minutes, until the spinach has just wilted into the zoodles. Season lightly with a pinch of salt and pepper. Remove the skillet from the heat.

  7. Combine and Serve: Add the creamy avocado pesto to the skillet with the warm noodles and spinach. Toss gently but thoroughly until all the noodles are evenly coated in the vibrant green sauce.

  8. Garnish and Enjoy Immediately: Divide the creamy noodles between two bowls. Garnish with toasted pine nuts, fresh basil leaves, and a sprinkle of Parmesan cheese if desired. Serve right away for the best texture and flavor.

Chef’s Tips

  • Don’t Overcook the Zoodles: The key to perfect zoodles is a quick sauté. They cook in minutes, and overcooking will release too much water, resulting in a soggy dish.

  • Serving Size: This recipe makes a generous main course for two. If serving as a side dish for four, this would pair beautifully with grilled chicken, salmon, or steak.

  • Make it a Meal: To add more protein, top with grilled shrimp, sliced grilled chicken breast, or crispy pancetta.

  • Storage: This dish is best enjoyed fresh, as the avocado in the pesto can brown and the zoodles can release water upon standing. However, you can store the pesto separately in an airtight container with plastic wrap pressed directly onto its surface for up to 2 days. The zoodles are best spiralized fresh.

Nutrition Information

(Per serving, based on 2 main-dish servings)

  • Calories: 485

  • Fat: 42g

  • Carbohydrates: 20g

  • Fiber: 10g

  • Net Carbs: 10g

  • Protein: 10g

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