Burst Tomato & Zucchini Spaghetti
Zucchini spaghetti: try this bright, healthy pasta with creamy avocado sauce and burst cherry tomatoes. A quick, satisfying meal ready in under 30 minutes.
Ingredients
- 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
- 4 ounces whole wheat spaghetti
- 3 cups yellow and red cherry tomatoes
- 2 zucchini, spiralized
- Parmesan cheese for topping
Instructions
- Pulse all sauce ingredients (avocado, olive oil, salt, parsley, green onions, garlic) together in a food processor until smooth. Set aside.
- Cook spaghetti according to package directions. Drain and set aside.
- 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.
- 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.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.