Easy to make zucchini linguine in a deliciously creamy pesto sauce.
More recipes at http://kellysfacesmells.blogspot.com/ 
To make the pesto
1/4c pine nuts
2T flax or olive oil
1 clove garlic
Add a bit of water as needed to achieve consistency you want.
To make the pasta
1 avocado, chopped
2 tomatoes, chopped
blend all ingredients together, adding a bit of water or lemon juice as needed to achieve consistency desired. Normally I just wash the basil and don't dry it off before adding it in - the water from that is usually sufficient.
Using a knife, cut the zuccinni in thirds, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini - because it's cut in thirds, the pieces will be thinner and more like linguine. I didn't use the core of the zucchini (the part with seeds) - I save it for soups.
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.