Vegetable Fettuccine with Zoodles and Avocado
A light pasta with seasonal vegetables and herbs.
Ingredients
- 8 oz Fettuccine gluten free use your favorite, grain free, I recommend Cappello's
- 1 ½ 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
Instructions
- Prepare all ingredients first.
- 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.
- 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)
- 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.
- Serve topped with avocado and Pine Nuts (optional)