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 prepared in half an hour!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 330kcal
Author Susan
Ingredients
2zucchini, spiralized
4ozwhole-wheat spaghetti
3cupsyellow & red cherry-tomatoes
parmesan for topping (Optional)
Avocado Sauce
1avocado
½tspsalt
¼cupolive-oil
3green-onions
½cupfresh flat leaf-parsley
freshly ground-pepper to taste
1garlic cloves
juice of 1 lemon
Instructions
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.
Notes
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.