If you’re searching for a sun-kissed, garden-fresh dinner that’s as vibrant on your plate as it is in flavor, look no further than Burst Tomato and Zucchini Spaghetti with Avocado Sauce. This recipe fuses juicy tomatoes, tender zucchini, and a luscious, garlicky avocado sauce for a dish that manages to be rich, creamy, and entirely refreshing at once. Every forkful brings the best of summer produce and the irresistible comfort of spaghetti, all crowned with basil and a whisper of Parmesan or nutritional yeast—making it a meal to remember.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—every ingredient has a starring role, adding color, flavor, or texture to every bite. From creamy avocado to the sweet pop of cherry tomatoes, these essentials are easy to find but totally transformative.
- Spaghetti (8 ounces): The perfect base, offering a satisfying bite and soaking up all that velvety sauce.
- Olive oil (1 tablespoon): Brings everything together in the skillet, adding a fruity richness to the tomatoes and zucchini.
- Cherry tomatoes (1 pint): When cooked, they burst into juicy, tangy pockets of flavor that brighten the dish.
- Zucchini (1 medium, spiralized or matchsticks): Adds a gentle crunch and fresh, almost sweet vegetal notes—plus, beautiful color!
- Avocado (1 ripe): The secret to the ultra-creamy, dreamy sauce that makes this pasta unforgettable.
- Garlic (1 clove): One clove is all it takes to infuse the sauce with just the right kick.
- Lemon juice (2 tablespoons): Brightens up the sauce and balances the richness of the avocado.
- Water (2 tablespoons): Helps the sauce blend smoothly and reach that perfect pourable consistency.
- Olive oil, for sauce (2 tablespoons): Gives the avocado sauce its luxurious, glossy finish.
- Fresh basil (2 tablespoons, chopped): Scattered on top, basil adds a pop of flavor and aroma that screams “summer.”
- Salt and pepper (to taste): Don’t skimp—season every layer for the most flavor-packed result.
- Grated Parmesan or nutritional yeast (optional): For a final flourish—either cheesy or dairy-free, depending on your preference.
How to Make Burst Tomato and Zucchini Spaghetti with Avocado Sauce
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Once done, drain and set aside—you’ll want your pasta ready and waiting for its creamy avocado bath.
Step 2: Burst the Tomatoes
While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the cherry tomatoes and let them sizzle, stirring occasionally. In about 6 to 8 minutes, their skins will pop, and they’ll become sweet, jammy gems that add big flavor and gorgeous color to your Burst Tomato and Zucchini Spaghetti with Avocado Sauce.
Step 3: Sauté the Zucchini
Toss the zucchini (whether you spiralized it or cut it into matchsticks) into the skillet with the tomatoes. Give it a quick sauté—just about 2 minutes is enough! The idea is to keep it tender, yet crisp, so every bite has a fresh snap.
Step 4: Blitz the Avocado Sauce
Now for the magic: In a blender or food processor, combine the ripe avocado, garlic, lemon juice, water, two tablespoons of olive oil, and a pinch of salt and pepper. Blitz until completely smooth and creamy—a vividly green sauce that’s as silky as Alfredo, but light and full of zest. Taste and adjust the seasoning if you like.
Step 5: Assemble and Toss
Grab a large mixing bowl and add your cooked spaghetti. Pour over that luxurious avocado sauce and toss with tongs until every strand is dressed. Gently fold in the still-warm burst tomatoes and zucchini for maximum flavor and color contrast. Top with a shower of fresh basil and, if you wish, some Parmesan or nutritional yeast.
How to Serve Burst Tomato and Zucchini Spaghetti with Avocado Sauce
Garnishes
This dish absolutely loves fresh garnishes—think a final flourish of chopped basil, extra black pepper, a drizzle of good olive oil, or even a pinch of crushed red pepper flakes if you want a little heat. Finish with freshly grated Parmesan or a sprinkle of nutritional yeast for a touch of umami magic.
Side Dishes
Balance the rich avocado sauce with a simple arugula salad tossed in lemon and olive oil, or offer crusty bread to swipe through any leftover sauce. Roasted asparagus or grilled corn also make lovely, summery accompaniments to this easy-going meal.
Creative Ways to Present
For a dinner party, try twirling the pasta into neat nests with tongs and topping each with a generous scoop of the burst tomatoes and zucchini. Or serve the Burst Tomato and Zucchini Spaghetti with Avocado Sauce in a big platter family-style—let everyone help themselves and savor the colors together!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place them in an airtight container and refrigerate for up to 2 days. The avocado sauce may darken a bit (that’s natural!), but the flavors will still be lively; just give it a little mix before enjoying again.
Freezing
The creamy avocado sauce is best enjoyed fresh, as avocados don’t freeze and thaw well. For optimal flavor and texture, make only what you’ll eat, or store the sauce separately in the fridge for up to 8 hours if prepping ahead. Freezing the assembled dish is not recommended, as it will alter both texture and color.
Reheating
Gently reheat leftovers over low heat on the stovetop, adding a splash of water or lemon juice to loosen the sauce if it’s thickened. Avoid microwaving for long periods, as the sauce can separate and lose its lovely texture; warm just until heated through.
FAQs
Can I make Burst Tomato and Zucchini Spaghetti with Avocado Sauce vegan?
Absolutely! Just skip the Parmesan or use nutritional yeast for a dairy-free, vegan-friendly cheesy flavor. The rest of the recipe is naturally vegan if you choose a vegan pasta variety.
What other pasta shapes can I use?
While spaghetti is classic and perfectly coats the sauce, feel free to swap in linguine, fettuccine, or even penne—the avocado sauce clings well to many noodles. For a gluten-free option, use your favorite gluten-free pasta.
Can I make the avocado sauce ahead of time?
Yes, you can blend the sauce a few hours in advance and pop it in the refrigerator. Consider pressing a piece of plastic wrap directly against the surface to slow down any browning from the avocado.
Any way to add more protein?
For a protein boost, add grilled chicken, shrimp, or chickpeas. The creamy avocado sauce pairs beautifully with all of these, making your Burst Tomato and Zucchini Spaghetti with Avocado Sauce even heartier.
Will my kids like this?
Most definitely—the creamy sauce and sweet tomatoes are kid-friendly, and you can even let little ones help spiralize the zucchini or sprinkle on the final cheese. For picky eaters, start with less garlic and lemon, adding more as their taste buds grow on them.
Final Thoughts
This dish is a weeknight game-changer—bright, nourishing, and so easy to love. Whether you need a quick dinner fix or want to wow your friends at a potluck, unleash your inner chef and give this Burst Tomato and Zucchini Spaghetti with Avocado Sauce a try. I promise, every bite will feel like a little celebration!
Print
Burst Tomato and Zucchini Spaghetti with Avocado Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in a burst of flavors with this vibrant Burst Tomato and Zucchini Spaghetti with Avocado Sauce. Fresh cherry tomatoes and zucchini combined with a creamy avocado sauce create a deliciously light and satisfying dish, perfect for a quick and healthy meal.
Ingredients
Spaghetti:
- 8 ounces spaghetti
Sauce:
- 1 ripe avocado
- 1 garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons olive oil
Vegetables:
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 medium zucchini (spiralized or cut into thin matchsticks)
Additional:
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- Grated Parmesan or nutritional yeast for topping (optional)
Instructions
- Cook the Spaghetti: Cook spaghetti according to package instructions. Drain and set aside.
- Prepare the Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add cherry tomatoes and cook until the skins burst and they become jammy. Add zucchini and sauté until tender.
- Make the Avocado Sauce: Blend avocado, garlic, lemon juice, water, olive oil, salt, and pepper until smooth and creamy.
- Combine and Serve: Toss cooked spaghetti with avocado sauce. Gently fold in burst tomatoes and zucchini. Top with fresh basil and optional Parmesan or nutritional yeast.
Notes
- This dish is best served fresh.
- The sauce can be made a few hours ahead and stored in the fridge.
- Add crushed red pepper for a spicy kick or grilled chicken for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
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