Burst Tomato and Zucchini Spaghetti with Avocado Sauce

• yellow and red cherry tomatoes↗3 cup
• zucchini, spiralized2
• whole wheat spaghetti (optional – see notes)↗4 ounce
• Parmesan for topping (but skip this if you’re vegan, obvs)
• avocado↗1
• olive oil↗0.25 cup
• salt↗0.5 teaspoon
• fresh flat leaf parsley↗0.5 cup
• reen onions (green parts)↗3
• arlic clove↗1
• juice of 1 lemon↗1
• freshly ground pepper to taste

Step-by-step instructions

1. 1

   Pulse all sauce ingredients together until smooth. Set aside.

2. 2

   Cook spaghetti according to package directions. Drain and set aside.

3. 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. 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.