We are living in the profound of winter.Profound, dim, solidified winter. We're talking products of ten underneath zero where your hands get frostbite inside like two seconds of being presented to the air. Why/how/why? This is actually why I am diverting the warm vibes by bringing avocado, zucchini, and tomatoes into my life in a definitive comfortable type of PASTA. In the event that there was ever a class of sustenance to breath life into me back, it would most unquestionably be my old companion, my first love, the sustainer of my winter days – p-a-s-t-a.
This formula is two things: we're grasping that solid pattern of spiralized vegetables that makes it *FEEL LIKE* we're eating pasta when we're really eating zucchini, while additionally, as, ACTUALLY eating genuine pasta. As in spaghetti. As in get in my gut now since it's thirty degrees beneath zero.
Burst Tomato and Zucchini Spaghetti hurled with a basic, rich, veggie lover avocado sauce. This sound formula is prepared in 30 minutes!
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)
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 to taste
INSTRUCTIONS
Pulse all sauce ingredients together until smooth. Set aside.
Cook spaghetti according to package directions. Drain and set aside.
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.
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.
NOTES
Okay, so if you’re going SUPER HEALTHY on us, you could skip the pasta. We made this without pasta as a side for grilled chicken during an especially ambitious post-new-year’s-resolution meal, and even with JUST THE ZUCCHINI, it was still super delicious.
However, if you were making this without the chicken, I wouldn’t go for the zucchini-noodles-only approach. The pasta makes it more of a meal in and of itself.
For more detail : http://bit.ly/2xPLrX2
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