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Add chopped sun dried tomatoes to the mix when you add in the pesto or cream cheese or blend chopped sun dried tomatoes right into your pesto for a different blend of the green sauce. If you don't want the pasta to be as creamy, you could substitute Greek yogurt for the cream cheese, but it will also have a little bit of a tang to it. When it comes to pasta substitutes, zucchini noodles might be the best.

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Composition for Zucchini pasta in creamy pesto sauce:

1. Need 1 - Zucchini
2. Require 1/2 - red tomato chopped
3. Give 1 dash - garlic powder
4. Prepare 1/3 of avocado
5. Give 1 dash - salt and pepper
6. Take 3 tbsp pesto sauce (I love bellino's brand)
7. Require 1 squeeze of lemon juice

Add the zucchini, corn, and leek; season with salt and pepper. Add the pasta and the pesto to the skillet with the vegetables. When pasta is cooked, drain it in a colander, making sure to save ¼ cup pasta water. To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, and half the reserved pasta cooking water.

Zucchini pasta in creamy pesto sauce step by step:

1. Spiralize your zucchini. If you don't have a spiralizer you can use a peeler and just have thicker noodles
2. Put in a large mixing bowl and add chopped tomatoes, seasonings, lemon juice and pesto sauce. Dont stir in yet!
3. I like to mix ingredients in with my hands to cover all the noodles. When I add the avocado I smoosh it in my hand first to make it into a thick cream. Mix everything together.
4. Zucchini noodles are meant to be eaten raw, however, I do not like cold pasta. Just quickly heat in a pan on the stove for about a minute for a nice hot meal
5. Enjoy!

Add the mascarpone and pesto; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is. The pasta that remains in the pot will thicken up as it sits, so when you go back for seconds (or packing up your leftovers), use some more reserved pasta water to thin it out. Any leftover zucchini pesto sauce will last in the fridge for about five days, or it can be frozen indefinitely. Try your sauce and season with salt and pepper to taste. So like I said, zucchini noodles are a great healthy option for a noodle substitute here, but the point of this recipe is the sauce.

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