Downshiftology · by Lisa Bryan★ 4.9 (17)
Carrot and Zucchini Pasta with Avocado Cucumber Sauce
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 3%
CARBS 8G33% OF CAL
4G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 8G70% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiralized carrot and zucchini noodles are tossed with a creamy avocado-cucumber sauce brightened with lemon and garlic. Fresh, light, and completely plant-based. A quick raw pasta for warm weather meals.
mainamericanpasta⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 zucchini
- 2 large carrots
- micro-greens (garnish)
- 1 avocado (peeled and pitted)
- 1 cucumber (peeled and sliced)
- 1 lemon (juiced)
- 2-3 garlic cloves
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 3%
CARBS 8G33% OF CAL
4G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 8G70% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 205mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 372mg
- Calcium
- 22mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.