When it goes from freezing to hot, you know it is time for summer.
Can you believe that Memorial Day is only TWO WEEKS AWAY?! Seriously where did spring go? To me, Memorial Day marks the start of grilling season and all things summer. I feel like a lot of you may think along those same lines? Either way, the warm weather and long days are slowly creeping their way back into our lives, and as you can guess, I am very excited about it.
My fair skin is ready for the sun! SAFELY, of course.
It is during this time of year that all I want are eating light foods that are not too filling. The WORST is feeling super hot and also eating a bunch of food. I went to a wellness event in Arlington this weekend. After eating a massive smoothie, the last thing I wanted to do was burpees.
So anyway, let’s talk about dinner. I am OBSESSED with how quick and easy this dinner comes together. It is insanely easy and delicious, meaning you have less time in the kitchen and more time outside! The avocado sauce comes together in literally no time at all! Simply throw it in the food processor, pulse, and you are good to go! Personally, I am in the market for a new one, so I have my eye on this little number. However, I currently have this one and it works just as well!
Next, I mix some zucchini noodles with some cooked chickpea pasta. You could use straight up zucchini noodles, if you wanna keep it REALLY light. I use either this spiralizer or this one and it makes it such a breeze. However, if you are being completely honest with yourself, straight up zucchini noodles can really be just HARD TO DEAL WITH sometimes. They’re delicious for as long as you don’t think about them too much, and then all of a sudden, halfway through what started as a really delicious meal, you remember you’re eating zucchini spaghetti instead of carbs and just, ugh, NO. Half the time, you end up with a puddle of water in the bottom of your bowl. And you’ve betrayed your inner food self in the worst sort of way.
And if you’ve ever tried to re-visit them the next day as leftovers? Not so much, healthy self. Not. So. Much.
So with the open-mineded-to-spiralized-zucchini approach in half of your brain (we are so there, I know we are), and the loyalist-to-carbs in the other half of you brain (equally as powerful a force around here), you will now find yourself staring at a heaping bowl of this zucchini noodle + real spaghetti combo, and all is right in the zucchini noodle world. I’ve done it before and I am just obsessed.
We’ve got whole wheat spaghetti establishing the base, spiralized zucchini bulking up the whole thing and adding color + nutrition + just enough tender-crispy crunch, and creamy avocado sauce to bring them both together in sticky, saucy pasta harmony. And don’t even think for one second about skipping the sweet wrinkled roasty tomatoes on top of the whole thing because they’re adorable little bursts of vegetable candy, and who doesn’t need that sort of positivity in their life?
Yields 2 portions
10 minPrep Time
10 minCook Time
20 minTotal Time
5 based on 1 review(s)
- 3 cups yellow and red cherry tomatoes
- 2 zucchini, spiralized
- 4 ounces pasta (or more noodles
- poached eggs
- 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 tablespoon miso paste
- 1 garlic clove
- juice of 1 lemon
- freshly ground pepper to taste
To make the magic sauce, pulse all sauce ingredients together until smooth. Set aside.
If making with pasta, 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. Season with salt + pepper. 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 poached eggs. EAT.