Avocado and Lemon Zest Spaghetti

The perfect light and zesty side dish for the family or vegetarian meal! This recipe serves up to four people.


  • 400g KetoPasta™ (two packs)
  • 2 tablespoon olive oil (we recommend The Village Press range)
  • 1-2 cloves of garlic finely sliced
  • grated zest of 2 lemons
  • 4 tablespoon capers
  • bunch of fresh parsley
  • bunch of fresh basil leaves
  • 2 ripe avocados


1.  Heat 1 tablespoon of olive oil in a large pan on low heat. Add the capers and garlic and cook till the edges of the garlic turn lightly brown. Remove from heat and add the lemon zest.

2.  Chop the herbs and add these to the pan. Halve the avocados and using a sharp knife make criss-cross cuts through the flesh, chopping inside the skin. Using a spoon, scoop out the pre-cut avocado into the pan and stir all the flavours together.

3. Tear open your KetoPasta, drain and rinse the contents in a colander. Add the KetoPasta to already boiling water for about 30 seconds, drain your heated KetoPasta and add to the frying pan then toss all the ingredients, adding some more olive oil. Taste and add salt, pepper and lemon juice as needed then serve!


Recipe credit: Anna Jones