Burst Tomato and Zucchini Spaghetti with Avocado Sauce
Total Time
30 minutes
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(43)
Ingredients
4 servings
- 3 cups yellow and red cherry tomatoes
- 2 zucchini, spiralized
- 4 ounces whole wheat spaghetti (optional – see notes)
- Parmesan for topping (skip if vegan)
- Avocado Sauce:
- 1 avocado
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup fresh flat leaf parsley
- 3–4 green onions (green parts)
- 1 garlic clove
- juice of 1 lemon
- freshly ground pepper to taste
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Preparation
Step 1
Pulse all sauce ingredients together until smooth. Set aside.
Step 2
Cook spaghetti according to package directions. Drain and set aside.
Step 3
Heat the cherry tomatoes in a large skillet over medium-high heat with a quick drizzle of olive oil. Shake the pan gently to get them moving (grab a lid as they may spatter). Continue cooking until tomatoes are roasty-looking and skins are split. Remove from heat and set aside.
Step 4
Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if desired. Serve immediately.
Step 5
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Chef's notes
For a super healthy option, skip the pasta. The dish can be made with just the zucchini as a side for grilled chicken.
If making without chicken, it's recommended to include the pasta for a complete meal.
Cooked zucchini noodles do not store well as leftovers. It's best to prepare and consume immediately or store components separately.
