1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
arugula
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
salt
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.