BURST TOMATO AND ZUCCHINI SPAGHETTI WITH AVOCADO SAUCE

This recipe is two things: we’re embracing that healthy trend of spiralized vegetables that makes it fel like we’re eating pasta when we’re actually eating zucchini, while also, like, actualy eating real pasta.

If you’re completely honest with yourself, straight up zucchini noodles can really be just hard to deal with sometimes. They’re delicious for as long as you don’t think about them too much, and then all of a sudden, halfway through what started as a really delicious meal, you remember you’re eating zucchini spaghetti instead of carbs .

We’ve got whole wheat spaghetti establishing the base, spiralized zucchini bulking up the whole thing and adding color + nutrition + just enough tender-crispy crunch, and creamy avocado sauce to bring them both together in sticky, saucy pasta harmony. And don’t even think for one second about skipping the sweet wrinkled roasty tomatoes on top of the whole thing.

BURST TOMATO AND ZUCCHINI SPAGHETTI WITH AVOCADO SAUCE
Burst Tomato and Zucchini Spaghetti tossed with a simple, creamy, vegan avocado sauce. This healthy recipe is ready in 30 minutes!



INGREDIENTS

• 3 cups yellow and red cherry tomatoes
• 2 zucchini, spiralized
• 4 ounces whole wheat spaghetti (optional – see notes)
• Parmesan for topping (but skip this if you’re vegan, obvs)

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

INSTRUCTIONS

1. Pulse all sauce ingredients together until smooth. Set aside.
2. Cook spaghetti according to package directions. Drain and set aside.
3. Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.
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 you like that sort of thing. Serve immediately.whole thing and adding color + nutrition + just enough tender-crispy crunch, and creamy avocado sauce to bring them both together in sticky, saucy pasta harmony. And don’t even think for one second about skipping the sweet wrinkled roasty tomatoes on top of the whole thing.

Recipe Adapted : burst tomato and zucchini spaghetti with avocado sauce @ pinchofyum