Cooking, Family Feeding, Food Prep, Recipes
2 cups of whole wheat pasta
2 large avocados
3 cloves of garlic
2 large handfuls of basil
3 tbsps of lemon juice
Salt and pepper
2 tablespoon of olive oil
2 small zucchini squash
Optional: shredded parmesan cheese
Bring a large pot of salted water to a boil. Cook pasta until al dente.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium-high heat.
Once the oil is hot, add the zucchini to the pan.
Sprinkle salt and pepper to zucchini. Leave the zucchini to cook until soft.
While zucchini is cooking, prepare the pesto sauce by blending the remaining tbsp of olive oil, avocado, basil, garlic, and lemon in a blender or food processor. Add salt and pepper in desired amounts for flavor.
Once the pasta is cooked, add the pasta to a large bowl, toss in the pesto sauce along with the zucchini .
Sprinkle parmesan cheese to the top of the pasta and serve.
Children can help by:
Adding pesto ingredients to blender or processor
Mixing the pasta with the pesto
Adding salt and pepper to pasta
Sprinkling cheese to dish
https://nutritioninstincts.com/wp-content/uploads/2017/03/Avocado-Pasta-Blog.png315560Lindsayhttps://nutritioninstincts.com/wp-content/uploads/2017/05/lindsay-resize.pngLindsay2017-03-27 22:32:192020-01-19 05:35:41Avocado Pesto Pasta