Pinch of Yum Blog: Burst Tomato and Zucchini Spaghetti with Avocado Sauce

Ah, those first warm days of Spring that feel like Summer…


The best colours!

On a particularly warm Monday in early May, I knew I wanted something light and fresh for dinner, and I knew I didn’t want to use my oven if at all possible. Another reason I chose this recipe is because I received a veggie spiralizer as a gift quite some time ago and the only use I was getting out of it was, well, none!


Zucchini noodles are quite the blast to make!

Enter the Burst Tomato and Zucchini Spaghetti with Avocado Sauce recipe from Pinch of Yum. It looked just perfect! A limited amount of stovetop cooking with a healthy-looking end point (i.e. dinner!).

The best news – guess how long this recipe took to make? That’s right folks… 15 MINUTES! (For real, Jamie Oliver.)


Just before mixing…

My modifications: I skipped out on the spaghetti and I left the zucchini noodles raw ( I like the texture better), instead of cooking them with the burst tomatoes. I also threw in one chopped, unseeded mildly spiced yellow chile for a bit of heat.

The avocado sauce was good, but was missing a little something. Since I’ll be making this dish again (likely with the addition of some grilled shrimp!), I’m eager to experiment a bit with the sauce – perhaps anchovies or anchovy paste would ramp it up a bit?


From prep to plate in 15 minutes, yo!

Overall, this was a tasty, healthy and super easy dinner for a warm eve. Thumbs up.

Recipe Rating: 4 Knives out of 5

Bon appétit,


Burst Tomato and Zucchini Spaghetti with Avocado Sauce

  • 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
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ cup fresh flat leaf parsley
  • 3-4 green onions (green parts)
  • 1 garlic clove
  • juice of 1 lemon
  • freshly ground pepper to taste
  1. Pulse all sauce ingredients together until smooth. Set aside.
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. 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.
  4. 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.
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.


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