Burst Tomato and Zucchini Spaghetti tossed with a simple, creamy, vegan avocado-sauce. This healthy recipe is prepared in half an hour!
This recipe is just two things: we are embracing that healthy tendency of spiralized veggies making it feel as though we are eating pasta once we’re really eating zucchini, while additionally, for example, really eating actual pasta. As in spaghetti. As in get in my tummy today because it is thirty degrees below zero.
We have whole wheat noodle setting the foundation, spiralized zucchini bulking up the entire thing and adding colour + nutrition + only enough tender-crispy pinch, and creamy avocado sauce to deliver them both together into tacky, saucy pasta equilibrium. And do not even believe for a second about bypassing the candy sour roasty berries in addition to the entire thing since they are cute small bursts of vegetable candies, and that does not require that type of joy in their lifetime.
Burst Tomato And Zucchini Spaghetti With Avocado Sauce
- 2 zucchini, spiralized
- 4 oz whole-wheat spaghetti
- 3 cups yellow & red cherry-tomatoes
- parmesan for topping (Optional)
- 1 avocado
- ½ tsp salt
- ¼ cup olive-oil
- 3 green-onions
- ½ cup fresh flat leaf-parsley
- freshly ground-pepper to taste
- 1 garlic cloves
- juice of 1 lemon
- Pulse all sauce ingredients together until smooth. Put aside.
- Cook spaghetti according to package instructions. Drain and put aside.
- Heat the cherry-tomatoes in a large skillet over medium high heat with an quick-drizzle of olive oil. Gently shake the pan for them moving (you may want to catch a lid for it, they actually begin to spatter if the juices hit the hot-oil). Keep on cooking till berries are roasty-looking along with the skins are either broken or loosened. Remove from heat and set aside.
- Add the zucchini to the identical pan & toss 1-2minutes until tender-crisp. Add the avocado-sauce & spaghetti. Toss until blended. Season with salt & pepper, top with reserved tomatoes & Parmesan if you enjoy this type of thing. Serve immediately.
- Alright, so if you are going super healthy on us, then you can bypass the pasta. We left this pasta as a side for grilled poultry through a particularly demanding post-new-year’s-resolution meal, and also with only the zucchini, it was super yummy.
- But if you’re creating this without the chicken, then I would not opt for the zucchini noodles only strategy. The pasta makes it more of a meal in and of it self.