Spaghetti with zucchini, avocado and tomato sauce

Pasta or pasta, you name it. Always cute! Although pasta is a great dish especially on cold days, it can shine perfectly even on hot summer days with clever preparation. Pasta salads are excellent in summer, and consist of cooked and cooled pasta, some vegetables – peppers, tomatoes, cucumbers – and a refreshing salad dressing. But pasta, while excellent in salads, is best in sauce.

But to take a short break this summer from all the tomato sauces, cheese, meat sauces, and olive oil sauces, prepare your avocado salsa for a change. Along with zucchini and cherries, this is one of the best summer sauces! She is in good health.

You can also use some other pasta in place of the spaghetti, such as fusilli, pens, or small snails. You can also use parsley in place of basil and lemon in place of lime.

Although this combination is great and I really recommend it, you can only make spaghetti with avocado and zucchini sauce or spaghetti with only avocado and cherry sauce. Since summer is long, you can try all three versions after all. good luck!

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Ingredients (for two people)

200g spaghetti pasta (whole flour)

1/2 ripe avocado

1 small onion (green part only)

1 small bunch of fresh basil

1/2 clove garlic

1 lemon

3 tablespoons olive oil



1 green zucchini

1 cup cherry tomatoes

Parmesan (optional)


Cut the zucchini into small cubes and the cherry into quarters.

Mix avocado, basil (save a little for garnish), onion, garlic, lemon juice, and a pinch of salt and pepper into a thick sauce. Add two tablespoons of oil and mix again. Try and refine if necessary. The sauce should be perfect at this step, as you won’t be able to fix it later. If it is not salty enough, add a little salt, and if it is not sour enough, add a little lemon juice.

Cook spaghetti in boiling, salted water according to package directions.

Quickly fry the diced zucchini—about 2 minutes—with a pinch of salt and pepper in a tablespoon of the oil. The zucchini should only be softened, and it does not need to be roasted for a long time. The juicier they are, the better.

Drain the cooked pasta – don’t wash it! Mix well but well with avocado sauce. Add the softened zucchini and cherry tomatoes and mix gently again.

Serve the spaghetti in a plate, garnish with some cherries and, if desired, Parmesan cheese and serve immediately.


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