Ah, those first warm days of Spring that feel like Summer…
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!
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.)
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?
Overall, this was a tasty, healthy and super easy dinner for a warm eve. Thumbs up.
Recipe Rating: 4 Knives out of 5