Burst Tomato and Zucchini Spaghetti with Avocado Sauce

• Vegetarian

• Produce

  • 1 Avocado
  • 3 cups Cherry tomatoes, yellow and red
  • 1/2 cup Flat leaf parsley, fresh
  • 1 Garlic clove
  • 3 Green onions
  • 1 Lemon, Juice of
  • 2 Zucchini

• Pasta & Grains

  • 4 oz Spaghetti, whole wheat

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmesan

Found on pinchofyum.com

Description

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 youre vegan, obvs)
• 1 avocado
• ¼ cup olive oil
• ½ teaspoon salt
• ½ cup fresh flat leaf parsley
• 3-4 green onions (green parts)
• 1 garlic clove
• juice of 1 lemon
• freshly ground pepper to taste

Directions

• Pulse all sauce ingredients together until smooth. Set aside.
• Cook spaghetti according to package directions. Drain and set aside.
• 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.
• 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.