Spaghetti with Zucchini & Avocado Sauce

Spaghetti with Zucchini & Avocado Sauce

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

Serving: 6 people

1 box spaghetti               
1 large leek, sliced                         
4 tablespoons extra virgin olive oil
1 ½ 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

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

Photo Credit: Chef Lorenzo Boni

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