Avocado and Zucchini Spaghetti

Ingredients

375 g spaghetti
1 avocado, stoned, peeled, chopped
1 tsp minced garlic
1 Tbs lemon juice
1/2 Tbs olive oil
250 g cherry tomatoes
1 zucchini, shredded
1/4 cup basil leaves

Method

Cook pasta following packet directions or until al dente. Drain, reserving 1/2 cup (125mL) water.

Heat oil in a large frying pan over medium-high heat. Cook tomatoes for 5 minutes or until blistered. Add pasta, zucchini and avocado mixture to the pan and toss well until creamy. Sprinkle with basil to serve.

Credits: Coles

Photo Credits: Coles