2 cups yellow and red cherry tomatoes
2 zucchini, spiralized
4 ounces whole wheat spaghetti
Parmesan for topping
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
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 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. 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.

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