We’re back with another collaboration from one of my favorite fitness brands, Peloton Cycle.
Now, I’m making a summer staple of mine: Creamy Avocado Zucchini Pasta with Charred Corn and Spicy Shrimp. You can grab the recipe here.
If you haven’t read up on my fitness journey, then you may not know that I’m a big fan of spinning (stationary cycling indoors with an instructor and awesome music.) The gym in my apartment building has four Peloton bikes and about two years ago, I became hooked and I spin up to 4-5 days a week now! While I don’t always do a full 45 minute class, I may do a quick 15 minute warmup before a lifting day.
Anyway, this post isn’t about my fitness journey, it’s about one of my favorite summer meals: zucchini noodles with a creamy avocado sauce, topped with charred corn and spicy shrimp.
I am obsessed with making corn this way: heat a bit of olive oil in a pan, add in corn kernels (shaved off an ear of corn), and season with salt, pepper and paprika and cook, stirring often, until the corn is charred and bright yellow.
I top this corn on everything – salads, pastas (like this one), and even add it to wraps. And as for tomatoes, well, who doesn’t love cherry tomatoes in the summertime?
Oh, and check out this gorgeous shot of the Inspiralizer working its magic:
And of course, you can’t mess with a solid avocado cream sauce. It’s an easy way to sneak in some healthy fats and not use mayonnaise to make a creamy pasta sauce.