# Burst Tomato and Zucchini Spaghetti with Avocado Sauce

Cuisine: western · Time: 30 minutes · Servings: 4

## 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

## Steps

1. Pulse all sauce ingredients together until smooth. Set aside.
2. Cook spaghetti according to package directions. Drain and set aside.
3. 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.
4. 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.

---

Source: pinchofyum — https://pinchofyum.com/burst-tomato-zucchini-spaghetti-with-avocado-sauce
Page: https://findfood.fun/vi/recipes/1459
Language: en (requested translation unavailable)