It's time to lighten up dinner with the changing seasons. Spring means brighter flavors with more produce available, plus, it's physiologically apt for the body to digest less cooked foods now.

A grain-free pasta dish not only can be packed with nutrition from the produce, but also satiating from the avocado's healthy fats. The pesto itself is brainlessly easy if you have a blender, and I've found this can also be a dip if you reduce the amount of lemon juice when you're not feeling the mock-pasta vibe. Like guacamole, but a bit different.

Ingredients

• 1 ripe avocado

• 2 lemons, juiced

• 1/2 cup basil leaves

• 1/4 cup nutritional yeast

• 1/2 teaspoon salt

• veg noodles (I used 1 zucchini and 1 large carrot)

Method

Prepare veg noodles by chopping, using a peeler, or a spiralizer. Sauté noodles in a large frying pan with a few tablespoons of water over medium heat. They should be slightly softened but not mushy.

Add avocado, lemon juiced, basil leaves, nutritional yeast, and salt to a blender. Blend until smooth. Toss noodles with 2-3 tablespoons of pesto each.