Ingredients

• Ingredients Scale 1x2x3x 2 large zucchini (1 per person) grape, cherry or mini heirloom tomatoes, halved jalapeno, thinly sliced and seeds removed (optional) arugula (optional) pea shoots or micro sprouts (optional) zest of one lemon (meyer or regular) Avocado-Cucumber Puree 1 medium avocado 1 small cucumber, peeled and sliced thick a few large leaves of basil (optional) 1 lemon (meyer or regular), juice of 2 garlic cloves 1/4 teaspoon white pepper or black pepper to taste salt to taste

Preparation

• Instructions Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces. For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like. Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.  Serves 2 NOTES: RECOMMENDED EQUIPMENT: For making zucchini noodles I recommend using a julienne tool to make straight noodles or you can spiralize using a spiralizer (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.