I spent the weekend in Murrieta for The Big Potluck, a food-blogging conference that I had been anticipating for months. We finally arrived at the venue after a three-hour car ride in LA’s worst traffic. After drinking a little too much the first night, I suffered from the worst hangover ever.

This pasta dish is a great way to start a clean diet for regaining my health. This is a simple pasta dish with avocado, goat cheese, cherry tomatoes and zucchini ribbons. A little lemon juice adds some tang. I added some pine nuts for crunch. Feel free to use whatever you have available.


8 Ounces Fusili

Olive oil 3 tablespoons

Zest of 1 Lemon

Lemon juice, freshly squeezed 2 tablespoons

Oregano, 1/2 teaspoon

Two zucchinis, cut in half and trimmed to length

Avocado, half, seeded, peeled, diced

1 cup cherry tomatoes, halved

1/4 cup crumbled Goat Cheese

Fresh parsley leaves, 2 tablespoons

Pine nuts, 2 tablespoons


Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.

In a small dish, whisk olive oil with lemon zest, oregano, and lemon juice. Set aside.

Shave zucchini into wide, long ribbons using a mandoline.

Combine pasta, zucchini, cherry tomatoes and avocado in a large bowl. Add goat cheese, parsley pine nuts, olive oil mixture, and mix well.

Serve immediately