Zucchini Ribbon Pasta

• 8 ounces, weight Fusili
• 3 Tablespoons Olive Oil
• 2 teaspoons Lemon Zest
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1/2 teaspoons Oregano
• 2 whole Zucchini, Trimmed And Halved Lengthwise
• 1 whole Avocado, Halved, Seeded, Peeled And Diced
• 1 cup Cherry Tomatoes, Halved
• 1/4 cups Crumbled Goat Cheese
• 2 Tablespoons Chopped Fresh Parsley Leaves
• 2 Tablespoons Pine Nuts

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice and oregano; set aside.
3. Using a mandoline or vegetable peeler, shave zucchini into long wide ribbons.
4. In a large bowl, combine pasta, zucchini ribbons, avocado, cherry tomatoes, goat cheese, parsley, pine nuts and olive oil mixture.
5. Serve immediately.

olive oil, lemon zest, freshly squeezed lemon juice, oregano, zucchini, avocado, cherry tomatoes, goat cheese, parsley, nuts

Taken from tastykitchen.com/recipes/main-courses/zucchini-ribbon-pasta/ (may not work)