Basil Vinaigrette Pasta

(Serves 6; 283 kcal, 4.4g fat, 10.4g pro per serving)


  • 1 pound pasta
  • 2 tablespoons avocado oil 
  • 2 cloves of minced garlic 
  • 2 shallots thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 zucchini cut into coins and quartered 
  • 1 lemon juiced 
  • Fresh basil and parmesan to top
  • Salt & pepper to taste

  • 1 shallot roughly chopped
  • 2 cups of basil (tightly packed with stems removed) 
  • 1 clove of garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup avocado oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon salt 


  1. Cook the pasta according to the package. Drain and set aside.
  2. Heat avocado oil in a large skillet on medium heat. Add the garlic and shallot and red pepper flakes until it is fragrant. 
  3. Add the zucchini and mushrooms and saute until they are soft. Add the pasta and 1/2 cup of basil vinaigrette and toss. Add more vinaigrette as needed. 
  4. Season with salt, pepper, and lemon juice to taste. Serve and enjoy. 

  5. Combine all ingredients in a blender and until very smooth (roughly 60 seconds). Add salt and pepper to taste. 
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