Pinch of Yum · by Lindsay Ostrom★ 4.9
Burst Tomato and Zucchini Spaghetti with Avocado Sauce
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 8%
CARBS 15G24% OF CAL
7G FIBER8G SUGAR1G OTHER
FAT 22G77% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles and burst cherry tomatoes tossed with a creamy avocado sauce. A fresh, healthy 30-minute pasta that's naturally vegan.
mainamericanpasta🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 8%
CARBS 15G24% OF CAL
7G FIBER8G SUGAR1G OTHER
FAT 22G77% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 314mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 960mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.