Burst Tomato Zucchini Spaghetti with Avocado Sauce
This dish is a light and delicious pasta dish featuring burst cherry tomatoes, zucchini noodles, and creamy avocado sauce.
Ingredients
- 8 ounces spaghetti
- 1 pint cherry tomatoes
- 2 medium zucchinis, spiralized or thinly sliced
- 1 ripe avocado
- ¼ cup olive oil
- ½ teaspoon salt
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- Freshly ground black pepper to taste
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- While the spaghetti is cooking, heat olive oil in a large skillet over medium-high heat.
- Add cherry tomatoes and cook, shaking the pan occasionally, until they burst and release their juices, about 5-7 minutes.
- Add zucchini noodles to the skillet and cook until tender-crisp, about 2-3 minutes.
- While the vegetables are cooking, prepare the avocado sauce.
- In a blender or food processor, combine the avocado, olive oil, salt, lemon juice, parsley, basil, and black pepper. Blend until smooth and creamy.
- Add the cooked spaghetti to the skillet with the tomatoes and zucchini noodles. Toss to combine.
- Remove from heat and stir in the avocado sauce until well combined.
- Serve immediately, garnished with additional parsley and basil, if desired.
Notes
- If you don't have a spiralizer, you can use a vegetable peeler or julienne peeler to create zucchini ribbons.
- Feel free to add other vegetables to this dish, such as chopped bell peppers or spinach.
- For an extra flavor boost, add a pinch of red pepper flakes to the avocado sauce.