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

Units Scale

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)

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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