Burst Tomato and Zucchini Spaghetti with Avocado Sauce

As seen on

pinch of yum

Total Time

30 minutes

Prep Time

10 mins

Cook Time

20 mins

Rating

(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

Beginner Italian Vegetarian Dinner ...

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Preparation

Inline ingredients (beta)

Cook mode

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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.

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.

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Skill Level

other

Burst Tomato and Zucchini Spaghetti with Avocado Sauce

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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