Zucchini and Avocado Pesto Salad

Zucchini and Avocado Pesto Salad

Cooking time: 20min, serves 4

  • 375g Vetta High Protein Low Carb Spirals
  • 4 tablespoons extra virgin olive oil
  • 2 zucchinis, cut into ribbons using a vegetable peeler
  • 6 tablespoons good-quality basil pesto
  • 2 avocado, smashed into a paste
  • Shaved parmesan, to serve
  • Salt and cracked pepper, to serve
  1. Cook pasta according to packet instructions, drain and set aside.
  2. Heat the remaining olive oil in a large frypan over medium-high heat. Add the zucchini and cook for 1-2 minutes, stirring occasionally, until just wilted.
  3. Place the pasta, zucchini, avocado and pesto in a bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
  4. Serve with shaved parmesan and extra cracked pepper (optional).