I love using my spiralizer for vegetables. Wondering what to make for dinner and using ingredients on hand, I came up with this: spiralizing zucchini for my pasta, tossed it with steamed vegetable medley vegetables, added some cooked shrimp and topped with an Avocado Cream Sauce (a favorite recipe that can be used hot or cold – its also great instead of hollandaise over asparagus!). Quick, easy, plus Tastes Great and is Good for your Waist!
Ingredients:
2 medium zucchini spiralized
2 tsp olive oil
1 12-16 oz vegetable medley steamed
2 medium avocados – peeled and cut into quarters
1 small cucumber peeled cubed
juice of 1/2 of lemon (add more to taste)
3 cloves garlic
4-6 tablespoons of almond or coconut milk (depends on how thin/thick you like your sauce
8 oz cooked shrimp
salt and/or pepper to taste
Cream Sauce:
1.) In food processor, combine avocado, cucumber, garlic, 4 tbsp milk, juice from lemon. Process until smooth. Add additional coconut or almond milk if needed to create desired consistency. Set aside.
Pasta Primavera:
1.) Use Julienne peeler or spiralizer to make zucchini into noodles.
2.) Steam vegetable medley according to package directions.
3.) Heat oil in large skillet
4.) Add noodles, cook for 2-3 minutes
5.) Stir in cooked shrimp, steamed vegetables and cream sauce. Stir constantly for 2-3 minutes until cream sauce is warm. Serve immediately.
6.) Salt and pepper to taste.
*Rita’s notes: I sometimes add red pepper flakes to the noodles in the skillet to kick up the flavor a notch.
*Leftovers are also great cold!
