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Tomato zucchini spaghetti with avocado sauce, cherry tomatoes, and zucchini strands in a bowl

Burst Tomato and Zucchini Spaghetti with Avocado Sauce

Burst Tomato and Zucchini Spaghetti is a fresh pasta dish with creamy avocado sauce, tender-crisp zucchini, and juicy tomato bursts. It is a quick, flavorful choice when you want a lighter yet satisfying meal with vibrant textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

Pasta and vegetables
  • 3 cups yellow and red cherry tomatoes
  • 2 zucchini, spiralized
  • 4 oz / 115 g whole wheat spaghetti (optional – see notes)
Avocado sauce
  • 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, as needed
Topping
  • Parmesan for topping

Method
 

Preparation
  1. Blend all sauce ingredients together until smooth, then set the avocado sauce aside.
  2. Cook the spaghetti according to the package directions, then drain and reserve.
Cooking
  1. Warm the cherry tomatoes in a large skillet over medium-high heat with a quick drizzle of olive oil. Shake the skillet gently to move the tomatoes, using a lid if needed to reduce splattering. Continue cooking until the tomatoes look roasted and their skins split or loosen, then remove them from the heat and set aside.
  2. Add the spiralized zucchini to the same skillet and toss for 1-2 minutes, until tender-crisp.
  3. Add the cooked spaghetti and avocado sauce to the skillet. Toss until everything is combined, then season with salt and pepper. Finish with the reserved tomatoes and Parmesan if desired, and serve immediately.

Notes

For a very healthy version, the pasta can be skipped. The recipe works with only zucchini as a side dish, but when making it without chicken, keeping the pasta helps make the dish feel more like a complete meal.