Whole wheat pasta: 60g (dry weight), Zucchini: 80g (1 small, diced), Cherry tomatoes: 80g (1/2 cup, halved), Spinach: 30g (1 cup, fresh), Avocado: 50g (1/2 small), Garlic: 6g (2 cloves, minced), Lemon juice: 10ml (2 tsp), Nutritional yeast: 10g (2 tbsp), Basil: 5g (1 tbsp, chopped), Red pepper flakes: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Parmesan cheese: 15g (1 tbsp, grated, optional)
1. Cook 60g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 80g diced zucchini and cook for 3-4 minutes until slightly softened. 5. Add 80g halved cherry tomatoes and cook for 2 minutes. 6. Add 30g spinach and cook until wilted, about 1 minute. 7. In a blender, combine 50g avocado, 10ml lemon juice, 10g nutritional yeast, 1g salt, 1g black pepper, and 60ml reserved pasta water. Blend until smooth and creamy. 8. Add the cooked pasta to the skillet with the vegetables. 9. Pour the avocado sauce over the pasta and vegetables, and toss to combine. 10. Sprinkle with 5g chopped basil, 1g red pepper flakes, and 15g grated Parmesan cheese if using. 11. Serve immediately.
