3 cups yellow and red cherry tomatoes
2 zucchini, spiralized
4 ounces gluten-free spaghetti (optional)
Parmesan for topping (but skip this if you're vegan, obvs)
¼ cup olive oil
½ teaspoon salt
½ cup fresh flat leaf parsley (or basil if you prefer more of a pesto taste)
3-4 green onions (green portion)
1 garlic clove
juice of 1 lemon
freshly ground pepper to taste
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 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.
Spiralize zucchini to make noodles
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.
If you're going SUPER HEALTHY on us, skip the gluten-free pasta and just use zucchini noodles. This could make a great side for grilled chicken.
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.
photo and recipe inspiration courtesy of Pinch of Yum