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Bell Pepper ‘Pasta’ With Avocado Spinach Pesto

Name: Bell Pepper 'Pasta' With Avocado Spinach Pesto
Prep time: 20

(8 votes, average: 4.63 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This is another dish in which we use vegetables as “noodles.” Bell peppers are so perfect for this type of dish with their sweet subtle taste. The avocado spinach pesto is rich and creamy...

3 yellow bell peppers
4 cups spinach, loosely packed
2 cloves of garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
1 avocado, chopped
salt and pepper to taste

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Nutrition Facts

Calories

220 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

12 g

Carbohydrates

16 g

Sugar

1 g

Fiber

6 g

Protein

4 g

Sodium

558 mg

Directions

Bring a large pot of water to a boil. Julienne the bell peppers, so they are a noodle-like thinness, set aside.
In a food processor add spinach, garlic, olive oil, lemon juice, and avocado, and season with salt and pepper. Pulse till the sauce is smooth. Pour into a large bowl
Once the water is boiling, add the sliced peppers and cook for about 2 minutes or until the pepper starts to soften.
Drain the peppers, reserving about 1 cup of the cooking water. Stir the water into the sauce to thin it. Toss the avocado sauce with the peppers. Season with salt and pepper and serve.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.