Avocado Lemon Spaghetti
Quick spaghetti tossed with creamy avocado, lemon zest, herbs, and capers — a fifteen-ish-minute bowl that tastes like sunshine on noodles.
Overview
Ingredients
Equipment
- Large pot
- Large skillet
- Colander
- Microplane or zester
- Tongs
Method
Boil the pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8 to 10 minutes. Scoop out about half a mug of pasta water before draining.
Sizzle the base
Meanwhile, warm olive oil in a large skillet over low heat. Add capers and garlic and sizzle gently until the garlic just begins to color. Take off the heat and stir in the lemon zest.
Toss with avocado
Chop the herbs and stir them into the pan. Dice the avocado in its skin, scoop it in, and fold gently. Add drained pasta with a splash of pasta water and more olive oil. Season with salt, pepper, and lemon juice. Serve right away.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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