Fettuccine with Zoodles and Creamy Avocado Sauce


4 servings

  • 2 cups cherry tomatoes
  • 1 tablespoon preferred vegetable oil
  • 1½ teaspoons fine sea salt, divided
  • ¼ teaspoon black pepper
  • 1 large avocado, pitted and diced
  • ¼ cup packed basil leaves
  • 1 tablespoon lemon juice
  • 12 ounces Food For Life® Fettuccine Pasta
  • 8 ounces zucchini noodles
  1. Preheat oven to 425°F. Line a large baking sheet with parchment.
  2. On baking sheet, toss together tomatoes, oil, ½ teaspoon salt, and pepper. Roast until tomatoes have burst and start to caramelize, about 20 minutes.
  3. Meanwhile, in a blender combine avocado, basil, lemon juice, 1 teaspoon salt, and ½ cup water. Blend until very smooth.
  4. Bring a large pot of salted water to a boil. Add pasta, stir, and cook until tender, 5 minutes. Drain well.
  5. In a large bowl toss pasta with zoodles, avocado sauce, and tomatoes.