Marukan Zoodles with Avocado Pesto

INSTRUCTIONS

Place the sliced sun dried tomatoes in the boiling water and set aside. In food processor or blender, pulse walnuts to a coarse meal. Add garlic, avocado, basil, parmesan, vinegar and juice; pulse to combine. With machine running, add the olive oil and soaking liquid gradually, adjusting until desired consistency is reached. Set aside.

Spiralize the zucchinis and set aside. In a frying pan or saucepan, heat olive oil over medium high heat. Add onions and cook for about 3 minutes or until softened. Reduce heat to low, add zoodles and sauté mixture for about 3 minutes, stirring frequently. Remove pan from heat and fold in the pesto, olives and sun dried tomatoes. Serve and enjoy!

Nutrition Analysis: 1 1/2 cups

Calories 270 Protein  10g, Carbohydrates  22g, Fiber 0g, Fat 18g, Cholesterol 0mg, Calcium 131mg, Sodium 512mg