Sauteed Zucchini And Spinach Spaghetti With Avocado Pesto

• 1 tablespoon salt
• 1 (16 ounce) package spinach spaghetti pasta
• Avocado Pesto:
• 1 ripe avocado - peeled, pitted, and chopped
• 2 tablespoons olive oil, or to taste
• 2 tablespoons coconut milk, or to taste
• 2 tablespoons fresh basil
• sea salt and freshly ground black pepper to taste
• Vegetable Mixture:
• 1 tablespoon olive oil
• 1/2 shallot, finely chopped
• 2 cloves garlic, minced
• 1 large zucchini, sliced
• 1 (8 ounce) package fresh spinach, stems removed
• 2 tablespoons fresh basil, or more to taste
• sea salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.

salt, pasta, avocado pesto, avocado, olive oil, coconut milk, fresh basil, salt, vegetable mixture, olive oil, shallot, garlic, zucchini, fresh spinach, fresh basil, salt

Taken from www.allrecipes.com/recipe/259342/sauteed-zucchini-and-spinach-spaghetti-with-avocado-pesto/ (may not work)