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Vegetable Fettuccine with Zoodles and Avocado

A light pasta with seasonal vegetables and herbs.
Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Linda Spiker


  • 8 oz Fettuccine gluten free use your favorite, grain free, I recommend Cappello's
  • 1 1/2 cups heirloom cherry tomatoes cut in half
  • 2 medium zucchini made into 'zoodles'
  • 2 cloves garlic minced
  • 1 ear corn kernels cut off cob
  • ten basil leaves chiffonade
  • sea salt
  • olive oil 2-3 T
  • 1-2 avocados diced
  • Toasted Pine Nuts optional, they are pricey but if they fit the budget I highly recommend them


  1. Prepare all ingredients first.
  2. Bring large stock pot of water to boil. When water is boiling add pasta, cook one minute short of package instructions. We want our pasta al dente.
  3. While pasta boils, add 2 T butter to pan on high heat. When pan and butter are hot add corn kernels. Use a spatula to stir corn, for about four minutes. Add garlic and turn heat to medium / high. Continue stirring for one minute. Add zucchini noodles and basil and tomatoes. Stir. Cook 3-4 minutes, just enough now that the tomatoes are warm and veggies are seared. (Soggy veggies are no bueno)
  4. When pasta is al dente, strain in a colander (do not rinse) and add to pan. Drizzle generously with olive oil, sprinkle with sea salt and toss with vegetables.
  5. Serve topped with avocado and Pine Nuts (optional)