Spaghetti with Zucchini, Avocado and Basil

by Editorial Staff

This recipe can be used to make delicious spaghetti with zucchini and avocado, garlic and fresh basil sauce.

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Pasta
Servings (Default: 1)

Ingredients

Spaghetti with Zucchini, Avocado and Basil

Instructions

Pour 2 liters of water into a saucepan, add salt. Bring the water to a boil and fan the spaghetti upright in a saucepan. Wait a few seconds and dip the spaghetti completely into the water. Cook the spaghetti over medium heat until cooked according to the instructions on the package (I cooked for 10 minutes).
Peel the garlic and cut it in half. Peel the avocado, remove the pitted and send the pulp to the blender bowl, add the garlic and basil leaves.
Grind the avocado and basil for 5 minutes. You can use a hand blender to make the sauce more uniform.
Grate the zucchini for the Korean carrots.
Fry the zucchini in a dry skillet, stirring constantly, for 5 minutes over a low-medium heat.
The zucchini should be lightly browned and tender.
When the spaghetti is ready, drain it in a colander and drain. Toss the spaghetti with the courgettes and cooked avocado sauce.
Spaghetti with zucchini, avocado, and basil are ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.