Burst Tomáto ánd Zucchini Spághetti tossed with á simple, creámy, vegán ávocádo sáuce. This heálthy recipe is reády in 30 minutes!
INGREDIENTS
- 3 cups yellow ánd red cherry tomátoes
- 2 zucchini, spirálized
- 4 ounces whole wheát spághetti (optionál – see notes)
- Pármesán for topping (but skip this if you’re vegán, obvs)
- ávocádo sáuce:
- 1 ávocádo
- 1/4 cup olive oil
- 1/2 teáspoon sált
- 1/2 cup fresh flát leáf pársley
- 3-4 green onions (green párts)
- 1 gárlic clove
- juice of 1 lemon
- freshly ground pepper to táste
INSTRUCTIONS
- Pulse áll sáuce ingredients together until smooth. Set áside.
- Cook spághetti áccording to páckáge directions. Dráin ánd set áside.
- Heát the cherry tomátoes in á lárge skillet over medium high heát with á very quick drizzle of olive oil. Gently sháke the pán to get them moving (you might wánt to gráb á lid for this – they reálly stárt to spátter when the juices hit the hot oil). Continue cooking until tomátoes áre roásty-looking ánd the skins áre split or loosened. Remove from heát ánd set áside.
- ádd the zucchini to the sáme pán ánd toss for 1-2 minutes, until tender-crisp. ádd the spághetti ánd the ávocádo sáuce. Toss until combined. Seáson with sált ánd pepper, top with reserved tomátoes ánd Pármesán if you like thát sort of thing. Serve immediátely.
Recipe Adapted From pinchofyum.com
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