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!
Servings 4
Calories 330kcal
Ingredients
- 2 zucchini, spiralized
- 4 oz whole-wheat spaghetti
- 3 cups yellow & red cherry-tomatoes
- parmesan for topping (Optional)
Avocado Sauce
- 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
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.