Spaghetti With Zucchini And Avocado Sauce



Prep Time

20 minutes

Cooking Time

20 minutes

  • 1 box Barilla spaghetti                

  • 1 large leek, sliced                          

  • 4 tablespoons extra virgin olive oil

  • 1 1/2 cups vegetable broth                            

  • 2 medium ripe avocados, peeled and pit removed                          

  • 1 tablespoon lemon juice                                              

  • 1 large zucchini, skin only, julienned

  • 1 tablespoon fresh parsley, chopped                                                      

  • Salt and black pepper, to taste

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Avocados and zucchini are competing for our affection. In this case, it’s a tie.

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1) Bring a large pot of water to a boil; season with salt

2) Cook pasta according to package directions

3) Sauté leek with 3 tablespoons oil over medium heat in a medium skillet for 3 minutes.

4) Add broth, turn heat to high and bring broth to a boil

5) Cook until reduced to half; remove from heat and let cool

6) Blend cooled broth, avocado, lemon juice, salt and pepper in a food processor until smooth; set aside

7) Sauté remaining oil and zucchini skins over medium heat for 1 minute in the same skillet used for the leek mixture

8) Toss pasta with avocado mixture and zucchini in a large serving bowl

9) Garnish with parsley

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