Creamy Avocado Pasta with Tomatoes
Enjoy a quick, healthy avocado pasta with spiralized zucchini and sweet cherry tomatoes for a vibrant, satisfying meal.
Ingredients
- 3 cups cherry tomatoes (mixed yellow and red)
- 2 medium zucchini, spiralized
- 4 ounces whole wheat spaghetti
- 1 ripe avocado
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup fresh flat-leaf parsley, chopped
- 3-4 green onions, green parts only
- 1 large garlic clove
- Grated Parmesan cheese for topping (optional)
Instructions
- Pulse avocado, olive oil, salt, parsley, green onions, and garlic in a blender or food processor for 30 seconds until smooth. Set aside.
- Cook whole wheat spaghetti according to package directions for 8-10 minutes. Drain and set aside.
- Heat cherry tomatoes in a large skillet over medium-high heat with 1 teaspoon of olive oil for 3-4 minutes until skins split. Remove from heat.
- Add the zucchini noodles to the same skillet and toss for 1-2 minutes until tender-crisp.
- Add the cooked spaghetti and the prepared avocado sauce to the skillet. Toss for 1 minute until everything is well combined and coated.
- Season with additional salt if needed. Top with the reserved burst tomatoes and Parmesan cheese (if using). Serve immediately.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.