Categories: Vegetables
Ingredients
- 3 cups yellow and red cherry tomatoes
- 2 zucchini, spiralized
- 4 ounces whole wheat spaghetti (optional - see notes)
- Parmesan for topping (but skip this if you're vegan, obvs)
- Avocado Sauce:
- 1 avocado
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup fresh flat leaf parsley
- 3-4 green onions (green parts)
- 1 garlic clove
- juice of 1 lemon
- freshly ground pepper to taste
Directions
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Pulse all sauce ingredients together until smooth. Set aside.
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Cook spaghetti according to package directions. Drain and set aside.
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Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.
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Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately.
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NOTES
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Okay, so if you’re going SUPER HEALTHY on us, you could skip the pasta. We made this without pasta as a side for grilled chicken during an especially ambitious post-new-year’s-resolution meal, and even with JUST THE ZUCCHINI, it was still super delicious.
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However, if you were making this without the chicken, I wouldn’t go for the zucchini-noodles-only approach. The pasta makes it more of a meal in and of itself