- 1 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- lemon zest
- pea shoots (optional)
- jalepeno, thinly sliced
- 1 medium avocado
- 1 cucumber, peeled and sliced thick
- 1 lemon juice
- 2 garlic cloves
- 1/4 tsp pepper
- a few large basil leaves (optional)
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. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.