Burst Tomato and Zucchini spaghetti with avocado sauce

By andreajayros

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)
• 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

Details

Servings 4
Adapted from pinchofyum.com

Preparation

Step 1

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.