A vibrant and flavorful pasta dish featuring burst cherry tomatoes and tender zucchini, tossed with a creamy avocado sauce. It's a delightful combination of fresh ingredients that's both satisfying and nutritious.
Ingredients:
- 8 ounces spaghetti
- 1 pint cherry tomatoes, halved
- 2 small zucchinis, thinly sliced
- 2 ripe avocados, peeled and pitted
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving optional
Instructions:
Follow the directions on the package to cook the spaghetti
Remove the water and set it aside
Warm up 2 tablespoons of olive oil in a big pan over medium-low heat
It will take about 5 to 7 minutes of cooking after adding the cherry tomatoes until they start to burst
Put the zucchini slices in the pan and cook for three to five minutes, or until they are soft
Put the avocado, garlic, basil, parsley, lemon juice, salt, pepper, and the rest of the olive oil into a blender or food processor
Mix until it's smooth
Add cooked spaghetti to a large bowl
Add avocado sauce and toss until the spaghetti is evenly covered
Put zucchini and tomatoes that have burst on top of the spaghetti
If you want, you can add grated Parmesan cheese as a garnish before serving
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